Small Puffs of Preserved Fruit
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
Roll out the puff pastry to ¼ inch thick and cut it into 4-inch squares.
Place a large teaspoon of jam in the center of each square.
Fold and bake
Fold the squares over, press them together, and cut into squares, triangles, or half circles.
Bake on a tin sheet for about 20 minutes at 400°F (200°C).
Ice them if desired.
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
- Forms flaky layers that puff as steam escapes during baking.
- Stiff jam
- Adds sweetness and fruit flavor; a stiff jam holds its shape instead of running out.
The step that matters
Pressing the squares together. The edges must be sealed firmly so the jam stays inside. If they open, the jam can leak and burn on the tin, and the pastry may not puff 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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