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Dessert

Small Puffs of Preserved Fruit

Small puff pastry squares filled with jam and optionally iced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Small Puffs of Preserved Fruit

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and fill

  1. Roll out the puff pastry to ¼ inch thick and cut into 4-inch squares.

  2. Place a large teaspoon of stiff jam in the center of each square.

  3. Fold the squares over.

Seal, cut and bake

  1. Press to seal.

  2. Cut into squares, triangles, or half circles.

  3. Bake on a baking sheet at 400°F (200°C) for about 20 minutes.

Finish

  1. Ice the puffs if desired.

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 butter-layered dough puffs and separates into flaky layers as it bakes.
Stiff jam
Provides sweetness and fruity flavor, and its stiffness keeps it from spreading while baking.

The step that matters

Press to seal. A tight seal keeps the jam inside the pastry. If the edges are loose, the jam can leak out and burn on the baking sheet, and the squares may open while they puff.

“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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