Small Puffs of Preserved Fruits
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.
Shape the pastries
Roll out Puff Paste to ¼ inch thick and cut into 4-inch squares.
Place a small amount of Jam in the center of each square.
Fold the squares over and cut into desired shapes (squares, triangles, or half moons).
Ice and bake
Place on a baking sheet lined with paper.
Ice the pastries as directed in recipe 498.
Bake in a preheated oven 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
- Thin layers of dough that separate and puff into flaky pastry as steam forms in the oven.
- Jam
- Adds sweetness and fruity flavor, and moisture that can soften the pastry where it sits.
The step that matters
Bake and watch the icing color. Puff pastry rises because cold fat layers melt and release steam, so the dough must stay intact. Sugary icing and jam darken quickly at 400°F, so the color must be checked to avoid 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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