Small Puffs of Preserved Fruits
Ingredients
Directions
Prepare
Roll out the Puff Paste to ¼ inch thick.
Cut the paste into 4-inch square pieces.
Place a small quantity of jam on each piece.
Fold the pieces over and cut them into squares, triangles, or half moons.
Bake
Place them on a baking sheet lined with paper.
Ice them as directed in recipe 498.
Bake for about 20 minutes, ensuring the icing does not color.
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
- Good puff paste
- Thin layers of dough and fat separate in the oven, making the pastry flaky and rise.
- Any kind of jam
- Adds sweetness and fruit flavor inside the pastry.
- Icing
- Forms a sweet glaze on top that adds sweetness and a light coating.
The step that matters
Watch the icing during baking. Sugar-based icing browns quickly at oven heat, so it can scorch before the puff pastry is fully baked. Checking it during baking helps keep it pale while the pastry cooks through.
“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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