Small Puffs of Preserved Fruits
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.
Shape the pastry
Roll out Puff Paste to ¼ inch thick.
Cut the paste into 4-inch squares.
Fill and fold
Place a small amount of Jam on each square.
Fold the squares over.
Cut into squares, triangles, or half moons.
Place on a baking sheet lined with paper.
Ice and bake
Ice the pastries as directed in recipe 498.
Bake at 400°F (200°C) 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
- Puff paste
- Layers of fat and dough separate and puff into a flaky, crisp texture as they bake.
- Jam
- Adds sweetness and fruity flavor inside the folded pastry.
The step that matters
Keep the icing from coloring. Sugar-based icing browns quickly in a hot oven, so it can darken before the puff paste is fully baked. Watch the color closely and adjust timing or placement so the layers bake through without the icing scorching.
“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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