Raspberry Puffs
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Roll out the puff-paste thinly.
Cut it into rounds or squares of equal size.
Fill and shape
Place raspberry jam in the center of each piece.
Moisten the edges of the paste.
Fold and press the edges together.
Bake
Bake the puffs at 400°F (200°C) for 15 to 18 minutes.
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 paste
- Its laminated layers of fat and dough puff up into flaky, airy layers in the oven.
- Raspberry jam
- Provides sweetness and fruity acidity, and its moisture keeps the filling soft inside the pastry.
The step that matters
Moisten the edges of the paste. Wet dough edges stick together and seal the filling inside. Dry edges can fail to bond, letting jam leak out and burn during baking.
“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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