Puffs of Preserved Fruit
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Roll out puff pastry to ¼ inch thick and cut into 4-inch squares.
Place a spoonful of jam on each square and fold them over.
Cut the folded pastries into half-moons using a tin cutter.
Place them on parchment paper on a baking sheet.
Ice and bake
Ice the pastries.
Bake at 300°F (150°C) for 15 to 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 pastry
- Forms flaky layers that separate and puff as the fat melts and steams in the oven.
- Jam
- Adds sweetness and fruity flavor inside the folded pastry.
The step that matters
Keeping the icing from coloring during baking. Sugar darkens and browns as it heats, so the low oven temperature and baking time must be watched to keep the icing pale while the pastry cooks through and puffs.
“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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