Puff pastry with freshly made puff pastry jam

Name: Puff pastry with freshly made puff pastry jam
Total time: 1 h
Yield: 8
Ingredients: 500 g Puff pastry; 300 g Cherry; 5 tablespoon Sugar; 1 tablespoon Corn starch; 1 Egg yolks

Quick puff pastries with jam! Half an hour to do everything! Forward! These homemade express puff pastries with jam take longer to describe than to cook and eat. The author gives a recipe for delicious fresh cherry jam, but you can take something of your favorite from your winter supplies. If you have liquid jam, add starch to it too. This way it won’t leak out of the puff pastry, and there will be a lot of filling in it. Provided the jam is ready, the puff pastries take half an hour.

60

8195

Layla Lee

Author of the recipe

Puff pastry with freshly made puff pastry jam

Calories

336Kcal

Protein

5gram

Fat

17gram

Carbs

59gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

500g

300g

5tablespoon

1tablespoon

1

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Wash the cherries. If you have a frozen one, defrost it, do not drain the juice.
STEP 2
Remove the pits from the cherries and add sugar to the berries. For frozen seedless berries, skip this step.
STEP 3
Stir and let stand for about 20 minutes. If the cherries are frozen, you don’t have to wait - there’s enough juice there.
STEP 4
Add starch and stir.
STEP 5
Place on the stove and cook, stirring, until our fresh jam thickens.
STEP 6
Roll out the dough and divide into squares.
STEP 7
Place jam on one corner.
STEP 8
Lubricate the perimeter of the square with water and seal the edge - with your fingers, with a fold, a fork or a flagellum (as you like and how you know how).
STEP 9
Place the puff pastries on a baking sheet, make cuts and brush the top with yolk.
STEP 10
Bake in the oven for 20 minutes at 220 degrees.
STEP 11
Place on a plate and let cool slightly. You can serve.

Comments on the recipe

Ira

07.10.2023

4.7

Foster, I love starching liquid jam fillings - it helps prevent it from leaking out of the dough, and the filling itself becomes more pleasant to the taste. Thank you very much for the recipe!