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Dessert

Small Puffs of Preserved Fruits

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 Fruits

Oven, in the book's wordsA quick oven

Ingredients

Directions

Shape

  1. Roll out the puff pastry to ½ inch thick.

  2. Cut it into pieces that are 4 inches square.

  3. Place a small quantity of jam on each piece.

  4. Fold them over and shape into squares, triangles, or half moons.

  5. Place them on a baking plate lined with paper.

Ice and bake

  1. Ice them as desired.

  2. Bake for about 20 minutes, ensuring the icing does not color.

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 many thin fat layers puff up in the oven, giving a flaky, airy structure.
Jam
Adds sweetness and fruity flavor, and its moisture softens the pastry near the filling.

The step that matters

Watch the icing color during baking. Sugar in icing browns faster than puff pastry finishes baking, so the icing can darken or burn before the pastry is fully cooked through.

“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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