Frisky puff pastries with jam

Frisky puff pastries with jam

A comfortable warm autumn morning with a cup of coffee brewed in a Turk with cinnamon and some very playful pastries – puff pastries with fig jam. Sheer pleasure. Savory spiritual pastries in 30 minutes with a cup of coffee or tea will warm you up on these cool days of the last autumn month.

Ingredients for “Frosty puff pastries with jam”:

• Yeast-free puff pastry (one layer) - 1 piece
• Jam (any kind of jam, jam, in a spoon without a slide) - 3 tbsp. l.
• Wheat flour / Flour (flour in a level spoon) - 1 tbsp. l.
• Egg yolk – 1 pc.

Production time: 30 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Frosty puff pastries with jam”:

The dough sheet must be removed from the refrigerator and defrosted. For one layer of dough we will need 6 tsp of jam or 3 tbsp. Mix jam with flour. This is done so that the jam does not leak onto the baking sheet during baking. Flour can be replaced with starch. I don't see much of a difference.

Cut the dough into 6 rectangles. For me, this is the best version of these savory puff pastries. You can cut the dough into 4 squares. They will just be huge. Visually divide the dough rectangles in half. On one half we make 4 cuts all the way through, at approximately equal distances. Spread 1 teaspoon of jam on the other half.

We overlap half of the dough with cuts into the jam and fasten the edges, stretching the dough a little. Look at the photo!

Place on a baking sheet or, as I do, on a non-stick pan. If you don't have a non-stick pan, place the puff pastries on baking paper. To ensure that the top of the puff pastries is perfectly baked, we need an egg yolk. You can naturally coat the top with sunflower oil, but it tastes better with yolk, proven. Coat the top of the puff pastries with a brush, dipping it in the yolk. Place in the oven preheated to 180 C for 15 minutes. Be guided by your own oven. They baked for me in about 12 minutes. I have a small 18 liter oven with elements on top and bottom, it bakes very quickly.

The puff pastries are ready! These are so beautiful and delicious.

Brew coffee or tea and serve!

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November 10, 2019 Valushok #

November 11, 2019 Okoolina # (recipe creator)

November 10, 2019 inna_2107 #

November 10, 2019 Okoolina # (recipe creator)

November 10, 2019 Gali-28 #

November 10, 2019 Okoolina # (recipe creator)

November 10, 2019 IRepka #

November 10, 2019 Okoolina # (recipe creator)

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Puff pastries with jam

You can prepare these delicious jam puff pastries in just half an hour, even if you don't know how to cook and have never done it. In order to prepare this excellent sweet treat, all you need is a package of ready-made puff pastry and a jar of strawberry or cherry jam. Just follow our step-by-step recipe and enjoy delicious homemade cakes!

Ingredients for making jam puff pastries:

• puff pastry
• jam (strawberry or cherry)
• testicle (for lubrication)
• flour (for sprinkling the table)

• baking paper

Recipe for making puff pastries with jam:

Thaw the puff pastry. Sprinkle a dry and clean work surface with flour. Roll out the dough thinly with a rolling pin. Using a knife, cut the dough into rectangles.

Place the jam berries on one edge of the dough rectangles. We recommend using cherry or strawberry jam to make these puff pastries, because... Large berries will be more comfortable here. If you use liquid jam, then during the baking process it will flow out most quickly and “stick” to the baking sheet.

Cover the jam filling with the 2nd half of the dough. Seal the edges of the pies with the tines of a fork. Using this method, form the desired number of pies.

Place the products on a baking sheet lined with parchment paper. Brush the tops of the pies with beaten egg.

Bake puff pastries in a preheated oven at 180-200 degrees for about 20 minutes until golden brown. Afterwards, it is not enough to cool the baked goods before serving, because... The inside of the jam is quite hot. Puff pastries with jam are ready!

Puff pastry pies with jam

I love sweet pastries! So now I decided to make puff pastry pies with jam (aka puff pastries with jam). The dough for these jam pies can be purchased (puff pastry without yeast) or prepared independently. For the inside, you can use any kind of not very liquid jam or jam. This time I made puff pastries with apricot jam.

Ingredients:

• 500 gr. puff pastry without yeast (store-bought or homemade)
• 200-250 gr. non-liquid jam or jam (pear, apple, plum, apricot, strawberry, raspberry, blueberry or dark currant, etc.)
• If desired, you can add: 1/2 tbsp. l. starch and 1-2 tbsp. l. Sahara

Manufacturing:

1. Thaw the puff pastry at room temperature (approximately 2 hours). Roll out to a width of 0.3-0.4 cm.
2. We cut the puff pastry: to make puff pastries of a semicircular shape (“chests”) - into circles - with the introduction of a recess for making pies, or by placing a saucer on the dough and cutting along the contour with a knife; for making rectangular pies - rectangles measuring 10x15 cm; for making triangular pies - in squares measuring 10x10 cm. When making semicircular pies, scraps of dough remain. There is no need to roll them out again so that the layers do not collapse: you can cut the remaining dough into small pieces and bake separately, then sprinkle with sweet powder - the children will be happy with these mini-puffs.
3. If the jam for the inside is not thick enough, you can mix it with starch in advance so that the inside does not leak out.
4. Place jam or jam in the middle of each circle, rectangle or square cut out of dough and fold them in half (when making triangular puff pastries, fold the squares on an angle).
5. You can pinch the pies with your fingers (as when making dumplings), with a notch for making pies, or you can press the edges of the pies with the tines of a fork to the surface of the table, placing the fork horizontally - you get a fascinating serrated pinch.
6. Grease a baking sheet with vegetable oil and transfer our puff pastries onto it.
7. Place the baking sheet with the pies in a hot oven (180) and bake for 15-20 minutes.
8. A couple of minutes before readiness (4, 5), the baking sheet can (if desired) be removed from the oven and carefully sprinkle the puff pastries with sugar. Then put it back in the oven and finish baking.
9. Puff pastries with jam can be served with coffee or tea either hot or cool - it turns out unusually tasty, and if made from store-bought dough, it’s also quick. You can take these puff pastries with you to nature. And this is how puff pastries with jam (in this case, apricot jam) look in cross-section:

Bon appetit!

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Puffs with jam from ready-made puff pastry: quick, simple, delicious

There are a lot of “quick” baking recipes on the Internet. But the most common and fastest of them is the one in which ready-made puff pastry is used. And if you use jam as the inside, then deliciousness for tea is promised, even if you are a complete novice cook. There are only a few moments that require close attention and one, as at the moment, they say is a “life hack” so that the puff pastries come out with a bang.

Such pastries can be made with any kind of jam, marmalade, jam, for example, apricot, strawberry, cherry, raspberry, peach. There is only one fundamental condition - the inside for baking must be thick. Otherwise, the jam runs the risk of simply leaking out of the puffs when heated. You will learn how to prepare tender inside, crispy outside and very tasty, fragrant pastries in a detailed step-by-step recipe.

What will we need for puff pastries?

• packaging of ready-made puff pastry - 500 g;
• any thick jam - 8 tsp;
• potato starch - 1 tsp;
• sugar - 1 tbsp;
• butter - 50 g.

From the indicated amount of ingredients you will get 8 puffs.

How to bake puff pastries with jam from ready-made puff pastry

1. The dough must be removed from the freezer in advance so that it has time to completely melt. To prevent its surface from drying out during defrosting, cover the workpiece with cling film or an ordinary plastic bag. If this is not created, a narrow, dry crust will appear on the puff pastry, it will crack when rolled out, and the finished puff pastry will look scaly and not appetizing enough.
2. When the dough is completely melted, roll it out. This should be done in one direction so as not to destroy the layers. From the square of the workpiece we should get a rectangle, the width of which will be equal to the side of the square, and the length will increase by approximately 1.5 times. The thickness of the layer should be about 2-3 mm.
3. Cut the rectangle into 4 strips, as in the photo below. Any stripe is a future puff pastry. So from the 2 squares of dough that we had at the beginning, we will get 8 puff pastries.
4. Any kind of jam will be suitable for the inside, but the only condition is that it must be thick. But even if you took jam, when heat treated in the oven it will become even thinner and, most quickly, will flow out of the puff pastry. Therefore, we will add starch to the jam, which will bind the filling when heated, making it thick.
5. Visually divide the strip of dough into two approximately equal halves. On one we put a spoonful of jam, and on the second we make cuts diagonally, right through, but do not bring them to the edges. How to correctly create a blank for a puff pastry is easy to understand from the photo.
6. All we have to do is wrap our puff pastries. Fold the strip in half - cover the half with the cuts with the part on which there is jam. First we press the edges with our fingers (lightly, don’t press too hard), and then we take a fork and press them well with the tines. First we fasten in one direction, and later in the other. This way we get a beautiful, but at the same time tightly sealed edge. The jam probably won’t leak out of these layers.
7. Place the puff pastries on a baking sheet covered with a silicone mat or baking paper. Bake our dessert in an oven preheated to 200 degrees for 20-30 minutes, or until light golden brown. Here you should be guided by the power of your own furnace, because they are all different.
8. While the puff pastries are baking, melt the butter in the microwave or over low heat. Add sweet sand to the resulting hot mass. Stir until all the sweet crystals are completely dissolved.
9. Lubricate the prepared hot puff pastries with the acquired consistency. To do this, it is convenient to use a culinary silicone brush. If there is none, you can simply pour the prepared butter-sugar mixture over the puff pastries from a spoon.

Try to bake such a dessert at least once, and after that you will always have a package of puff pastry in your freezer, and a jar of fragrant jam in the refrigerator so that you can enjoy this deliciousness at any time.

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