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Dessert

Jam Patties

A puff pastry pastry filled with jam, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Jam Patties

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the pastry

  1. Cut rounds from puff pastry using a patty cutter.

  2. Make smaller inner rounds without cutting through.

Bake

  1. Bake the pastry until golden.

Fill and finish

  1. Raise the small round and scoop out the crumb.

  2. Fill with jam.

  3. Cover with the small round again.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Puff pastry
Its many thin layers of fat and dough puff up in the oven to form a light, flaky shell.
Jam
Adds sweetness and moisture to the filling, and its sugar helps the pastry brown.

The step that matters

Make smaller inner rounds without cutting through. The outer rim must stay intact so the pastry can rise around the filling. Cutting through the base lets jam leak during baking and stops the case from puffing evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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