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 pastry thinly.
Cut it into rounds or squares of equal size.
Fill and seal
Place a small amount of raspberry jam in the center of each piece.
Moisten the edges of the pastry with water.
Fold the pastry over the jam and press the edges together to seal.
Bake
Bake the puffs in a preheated oven 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 pastry
- Its layers of fat and dough puff into flaky, airy structure when baked.
- Raspberry jam
- Adds sweetness and fruity acidity, and its moisture softens the pastry near the filling.
The step that matters
Sealing the edges. If the edges are not moistened and pressed firmly, steam and jam can leak during baking, leaving the puffs open and the filling burnt or dry. A tight seal keeps the jam inside while the pastry rises.
“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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