Puff pastries with jam

Puff pastries with jam

Puff pastries, which became widely available about 20 years ago, quickly gained extraordinary popularity in our country and became a kind of fast food, suitable for both savory tea drinking and a quick snack on the run. After all, these pies, made from tender and airy puff pastry, can be made with a wide variety of insides that you can only imagine - from ordinary cheese or minced meat to exotic berries and fruits. In addition, the availability of ready-made puff pastry in any store allows us to create at home, producing the most delicious sweet or savory pastries to suit any preferences and even the most demanding taste.

Puff pastries with jam are one of the most popular and at the same time simple versions of puff pastry that you can imagine. Indeed, in fact, apart from the packaging of puff pastry and a container of ready-made fruit or berry jam, nothing more is required to make these pies. In addition, the procedure for producing jam puffs is so simple that even a child or a completely inexperienced cook can easily handle it. Therefore, if you are just mastering the art of home confectionery or want to introduce your children to this exciting and useful activity, then you should start by making just such a simple baked product, because the result will definitely be beyond praise.

The most delicious homemade puff pastries with jam are prepared in less than an hour, but they, without a doubt, can compete with any sweet pastries that are usually purchased for tea. After all, when you take out the piping hot pies from the oven, emitting the smells of fresh baked goods and rich fruit interior, even the most ordinary everyday tea party is transformed into a real holiday for the soul and body. Puff pastries with thick and fragrant sweet and sour apple jam, prepared according to this usual recipe, perfectly lift your spirits and bring together family and friends for long and pleasant gatherings. Have a nice tea party!

Necessary information

How to make puff pastry with apple jam - a recipe for homemade pies from ready-made puff pastry with step-by-step photos

INGREDIENTS:

• 500 g prepared puff pastry
• 500 g apple jam
• 1 tiny egg
• 1 tbsp. l. sweet powder

COOKING METHOD:

1. In order to bake ordinary and delicious puff pastry with jam, the finished puff pastry must be completely defrosted at room temperature and rolled out with a rolling pin, not very thin, into a large square or rectangle on a floured surface.

2. Then the dough needs to be cut into 12 similar squares with a side of 9 - 10 cm.

3. Place a heaped tablespoon of thick apple jam in the middle of each square, diagonally.
You can also use jam or jam from other berries and fruits, but it should be understood that if they are not boiled down to the complete absence of water, they will partially flow out of the pies during the baking process. 4. Raise two of the 4 reverse corners of the dough up and seal them crosswise so that oblong boats with jam inside come out. Lightly press the puff pastries on top with your hand so that they become as flat as possible and the inside is moderately distributed inside.

5. Place the puff pastries with jam on two baking sheets lined with parchment or a silicone mat and brush the top with beaten egg.
6. Bake in an oven preheated to 180°C for 20 – 25 minutes until lightly browned on top.

Delicate crumbly puff pastries with apple jam made from ready-made puff pastry are very tasty both warm and cool, but you shouldn’t eat them hot, because you can seriously burn your mouth with the hot jam.
In addition, to enhance the taste and beauty of these puff pastries, it is recommended to sprinkle them on top through a sieve with sweet powder. Bon appetit!

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 slightly. 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 buns with jam

Ingredients

Wheat flour – 2 cups;

Sunflower oil – 25 g;

Butter – 25 g;

Water – 0.5 cups;

Chicken egg – 1 piece;

For the inside and rolling out the dough:

Potato starch – 100 g;

Apple jam - to taste;

Butter – 7 tbsp.

• 500 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

I propose to try a fairly simple method of making homemade puff pastry, which is suitable for different puff pastries with any kind of interior. The dough comes out airy, flaky and very tender. I baked puff pastries in the shape of triangles, in the form of Uzbek samsa. The dough can be prepared ahead of time and stored in the freezer, and defrosted at room temperature before use.

1. Necessary products: wheat flour, sunflower oil, butter, chicken eggs, salt, vodka, water. To roll out the dough, you will need starch (potato or corn), butter and at least some jam (or whatever other filling you like).

2. Mix the egg, salt, water, sunflower oil and butter (it must be at room temperature).

3. Add 1 tbsp flour. Mix well and knead the dough, adding the remaining flour little by little. Depending on the quality of the flour, you may need slightly less than a glass.

4. Knead the dough. It should not be very steep, but rather soft and pliable. And it doesn’t have to stick to your hands. Knead for 10-15 minutes, and then beat it on the table 100 times. The dough will become smooth and more homogeneous.

5. Divide the dough into 3 parts, creating one slightly larger. Cover with a towel and leave to rest for 30-40 minutes.

6. It is better to use starch to roll out the dough. With it, the layers of dough will be smooth, pliable and plastic. But it is possible to get by with flour (but even then the result will be completely different).

7. Sprinkle the table with starch, roll the largest piece of dough in starch and roll into a rectangle.

8. It is necessary to roll out very thinly, the dough layer should be 1-2 mm wide. The dough rolls out very simply and does not actually tear. Grease the layer with 2 tbsp. butter (room temperature). Leave for 5 minutes.

9. Roll out the second layer of dough on starch. Also quite subtle. Using a rolling pin, transfer to the first layer. Level and grease with 2 tablespoons of butter. It's okay if the first layer is slightly larger.

10. Do the same with the third piece of dough. Make 3 layers of dough and 3 layers of butter. Let the dough rest for 5 minutes.

11. Fold the layer in half along the long side.

12. And roll it into a roll. It is better to roll from the middle, pressing the dough tightly.

13. Place the dough in the refrigerator for 20-30 minutes so that the butter hardens slightly. Then we cut the dough into pieces 1.5 cm wide. We cut from the middle. Those. First, we cut the roll in half, and then cut off pieces from each center. I got 12 pieces of dough.

14. When cut, the dough comes out flaky and the layers are very clearly visible.

15. Sprinkle the work surface with starch. Place the piece of roll with the cut facing up, i.e. vertically. We find the edge of the piece, unwind it slightly and place it on top of the cut. Those. The layers should be covered with a small piece of dough on top. Press with a rolling pin and roll out into a small circle. We do not roll out the middle very thinly, but pay more attention to the edges.

16. Lay out the filling.

17. Fasten the edges.

18. Place on a baking sheet so that the sealed edges are at the bottom.

19. And bake in a preheated oven for 20 minutes at 180 degrees until a beautiful golden crust. There is no need to grease with anything before baking. The layers will open up and the puffs will reveal a beautiful outline. When the puff pastries are baked, only then grease them with the remaining butter (1 tbsp).

Puff buns with jam

Ingredients

Wheat flour – 2 cups;

Sunflower oil – 25 g;

Butter – 25 g;

Water – 0.5 cups;

Chicken egg – 1 piece;

For the inside and rolling out the dough:

Potato starch – 100 g;

Apple jam - to taste;

Butter – 7 tbsp.

• 500 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

I propose to try a fairly simple method of making homemade puff pastry, which is suitable for different puff pastries with any kind of interior. The dough comes out airy, flaky and very tender. I baked puff pastries in the shape of triangles, in the form of Uzbek samsa. The dough can be prepared ahead of time and stored in the freezer, and defrosted at room temperature before use.

1. Necessary products: wheat flour, sunflower oil, butter, chicken eggs, salt, vodka, water. To roll out the dough, you will need starch (potato or corn), butter and at least some jam (or whatever other filling you like).

2. Mix the egg, salt, water, sunflower oil and butter (it must be at room temperature).

3. Add 1 tbsp flour. Mix well and knead the dough, adding the remaining flour little by little. Depending on the quality of the flour, you may need slightly less than a glass.

4. Knead the dough. It should not be very steep, but rather soft and pliable. And it doesn’t have to stick to your hands. Knead for 10-15 minutes, and then beat it on the table 100 times. The dough will become smooth and more homogeneous.

5. Divide the dough into 3 parts, creating one slightly larger. Cover with a towel and leave to rest for 30-40 minutes.

6. It is better to use starch to roll out the dough. With it, the layers of dough will be smooth, pliable and plastic. But it is possible to get by with flour (but even then the result will be completely different).

7. Sprinkle the table with starch, roll the largest piece of dough in starch and roll into a rectangle.

8. It is necessary to roll out very thinly, the dough layer should be 1-2 mm wide. The dough rolls out very simply and does not actually tear. Grease the layer with 2 tbsp. butter (room temperature). Leave for 5 minutes.

9. Roll out the second layer of dough on starch. Also quite subtle. Using a rolling pin, transfer to the first layer. Level and grease with 2 tablespoons of butter. It's okay if the first layer is slightly larger.

10. Do the same with the third piece of dough. Make 3 layers of dough and 3 layers of butter. Let the dough rest for 5 minutes.

11. Fold the layer in half along the long side.

12. And roll it into a roll. It is better to roll from the middle, pressing the dough tightly.

13. Place the dough in the refrigerator for 20-30 minutes so that the butter hardens slightly. Then we cut the dough into pieces 1.5 cm wide. We cut from the middle. Those. First, we cut the roll in half, and then cut off pieces from each center. I got 12 pieces of dough.

14. When cut, the dough comes out flaky and the layers are very clearly visible.

15. Sprinkle the work surface with starch. Place the piece of roll with the cut facing up, i.e. vertically. We find the edge of the piece, unwind it slightly and place it on top of the cut. Those. The layers should be covered with a small piece of dough on top. Press with a rolling pin and roll out into a small circle. We do not roll out the middle very thinly, but pay more attention to the edges.

16. Lay out the filling.

17. Fasten the edges.

18. Place on a baking sheet so that the sealed edges are at the bottom.

19. And bake in a preheated oven for 20 minutes at 180 degrees until a beautiful golden crust. There is no need to grease with anything before baking. The layers will open up and the puffs will reveal a beautiful outline. When the puff pastries are baked, only then grease them with the remaining butter (1 tbsp).