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Dessert

Small Puffs of Preserved Fruit

Small puff pastry squares filled with jam and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Small Puffs of Preserved Fruit

Oven, in the book's wordsA quick oven

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

  1. Roll out the puff paste to ¼ inch thick and cut into 4-inch squares.

  2. Place 1 large teaspoonful of jam in the center of each square.

  3. Fold the squares over and press the edges to seal.

  4. Cut into squares, triangles, or half circles.

Bake and finish

  1. Bake on a baking sheet for 20 minutes at 400°F (200°C).

  2. Ice the puffs if desired.

Recipe from a historical cookbook (Internet Archive).

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
Its laminated layers puff and separate in the oven, giving the pastry its flaky structure.
Stiff jam
Provides concentrated sweetness and fruity flavor, and its firmness keeps it from leaking out while baking.

The step that matters

Pressing the edges to seal. If the edges are not sealed firmly, jam can leak out during baking and the puffs may open up, so the filling stays inside and the pastry rises 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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