Cherry Jam Puff Pastries

Hot puff pastries with sweet and sour cherries for tea, how delicious it is! Crispy, golden-brown puff pastries with a juicy, not cloying filling — itʼs very tasty! I sometimes keep a package of puff pastry in the freezer just in case. Suddenly you want some quick baking, without any hassles. Most of the time is spent defrosting the dough. It makes no sense to praise the taste of cherry jam puffs, because this is a taste familiar from childhood! Just cook and enjoy!
cook time: 1h 40 min
Isla Thatcher
Cherry Jam Puff Pastries

Nutrition Facts (per serving)

354
Calories
16g
Fat
50g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Egg yolks (for lubrication of products) 1 pc
Powdered sugar (optional ingredient) 3 tbsp
Puff pastry 900 g
Starch 1 tbsp
Jam (cherry) 500 g
Flour (for dusting the work surface when rolling out dough) 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients for the filling. Use thick jam if possible. You can cook it from fresh or frozen cherries, as I did. Cook according to any suitable recipe.

Step 2

Step 2
If your jam is a little runny (like mine), add 1-2 tablespoons of starch to it and simmer in a saucepan on the stove until the starch is completely dissolved and the mass thickens. Stir the jam with a spoon all the time.

Step 3

Step 3
Then turn on low heat and simmer the mixture until it thickens to a very thick jelly. Then cool this jelly to room temperature. The photo shows what the finished filling should look like. It doesnʼt seem to be too thick, but it doesnʼt spread.

Step 4

Step 4
Thaw the finished puff pastry at room temperature (while we make the filling). If it is packaged in a plastic bag, then defrost it directly in it. Or, after removing the bag, cover with a slightly damp towel so that the dough does not dry out. Place the defrosted dough on a floured work surface. If the dough is already divided into layers, take one of them. Cover the rest with a towel again.

Step 5

Step 5
Roll out the dough into a layer 3-4 mm thick and cut into several squares of the same size.

Step 6

Step 6
We conditionally divide each square diagonally into two halves. On one half we make neat cuts with a knife, not reaching the edge and center of the square, about 8 mm. Place one tablespoon of cherry filling on the uncut part of each square. Lightly brush the edges of each square with water to help the dough stick together better. Cover the filling with the cut side of the dough and pinch the edges of the puff well. We will get triangles.

Step 7

Step 7
Preheat the oven to 220-250 degrees. (as recommended on the puff pastry packaging) and bake the products for 12-15 minutes. (depending on the features of the oven and the selected temperature). I baked at 220 degrees. about 20 min. until golden brown. Place the puff triangles on a baking sheet sprinkled with water (or covered with baking paper). Lubricate the top with yolk, not reaching the edge of the product, for a beautiful blush that will be obtained during baking.

Step 8

Step 8
The finished puff pastries turn out beautiful and rosy. But if you want to make them sweeter, you can sprinkle them with powdered sugar, sifting it through a strainer. By the way, if you plan to sprinkle the puff pastries with powder, then brushing them with yolk before baking is not necessary. Thatʼs it, the baked goods are ready, we invite everyone to drink tea!

Additional rubrics

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