Cookies from ready-made puff pastry with jam. Puff pastry with jam

Step-by-step recipes for making puffs with jam: classic, with powdered sugar, curly, with nuts, cottage cheese

2018-07-11 Irina Naumova

Grade
prescription

3818

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

17 gr.

carbohydrates

47 gr.

365 kcal.

Option 1: Classic puff pastry jam recipe

Puffs with jam are one of the most popular types of pastries. Puff pastry is not as easy to prepare as we would like. Therefore, many housewives use ready-made puff yeast or yeast-free dough. You just need to defrost it and roll it out on a work surface, come up with a filling and mold it. We bake in the oven, and we get fragrant, tasty and magnificent pastries that will delight the whole family. We offer several options for jam puffs, they will be of different shapes with additional ingredients.

Ingredients:

• five hundred grams of puff pastry;
• one chicken yolk;
• two hundred grams of jam;
• two tablespoons of starch;
• flour for dusting the table.

Step by step recipe for puff pastry jam

It is immediately worth noting why starch is indicated in the recipe. It is added when your jam is thin enough. Starch allows the filling to thicken so that it does not leak out during baking, without losing its taste.

If your jam is very thick, you can leave out the starch, but it's better to play it safe. Suitable for both corn and potatoes.

We take out the package with the dough from the freezer. Unwrap it and defrost at room temperature.

Sprinkle a table or large cutting board with a little flour or starch. Roll out the dough with a rolling pin into a large rectangular layer about two to three millimeters thick.

We take a sharp knife and cut the layer into six identical portions. Slice each one in half. On one half, visually draw a square, make through cuts with a knife obliquely from one edge to the other.

Mix the jam with starch into a thick homogeneous mass. We spread the filling on the half of the dough on which there are no cuts. We cover with the second half and carefully, but tightly fasten the edges with our fingertips. You can try to figuratively wrap them with your hands or press with the cloves of a fork.

Break the egg, separate the yolk and shake it with a fork. We take a silicone brush and grease each puff with jam.

Some housewives use a whole egg for lubrication. This does not affect the taste in any way, only the color of the finished baking. If you grease only with yolk, it turns out a little more saturated.

We cover a baking sheet with parchment, carefully lay out the puffs and preheat the oven to 200 C.

When the oven opens, we send the pastries inside for fifteen to twenty minutes.

When the timer goes off, take out the baking sheet and evaluate the aroma and appearance of baking. The puffs browned, rose, the filling did not leak out, it remained inside. Amazing! We call relatives and take a sample.

Option 2: A quick recipe for puff pastry jam puffs

From ready-made puff pastry, puffs are obtained quite quickly. The dough is rolled out, portions-blanks are formed, filled with stuffing and sent to the oven. If you want to speed up the process, thaw the dough in advance or buy fresh, soft, unfrozen.

Ingredients:

• four hundred grams of puff pastry;
• egg;
• one hundred grams of jam;
• one tsp cornstarch;
• one tbsp powdered sugar.

How to quickly cook puff pastry jam puffs

Roll out thawed or fresh dough into a large rectangular layer. So it will be more convenient for us to divide it into portions for puffs with jam.

The approximate thickness of the layer is a couple of millimeters. Then we measure squares about seven by seven centimeters and cut with a sharp knife.

Immediately cover the work surface with baking paper. So it will be more convenient to transfer to a baking sheet or immediately put ready-made pastries on it.

Put a portion of jam in the center of each layer. If yours is watery, add a little starch to it and stir. So the jam will not leak out when baking.

Crack the egg with a fork, gently brush the edges of the bases, but leave another egg to brush the formed puffs.

Now we take the opposite edges of the dough with our fingertips, connect them and fasten them together. The remaining two edges are slightly bent inwards to form a small partition. So we get beautiful open envelopes, and the jam remains inside.

We set the oven to heat up to 180 C, grease the puffs with the remains of a chicken egg.

Bake for about twenty minutes.

When the cake is ready, take the baking sheet out of the oven. Cool completely and sprinkle with powdered sugar. It is in this form that we serve it on the table. To distribute the powder evenly, use a sieve or sifter.

Option 3: Figured puffs with jam

In this version, we will prepare not simple pastries, but beautiful figured ones. You just need to try a little, do everything as indicated in the recipe. You will get very beautiful elegant puffs with jam, like from a bakery.

Ingredients:

• floors kg of puff pastry;
• two hundred grams of any jam;
• two tablespoons of flour for dusting;
• egg.

Step by step recipe

Defrost the dough in natural room conditions. If you have it in plates, it will be even more convenient to work.

Dust the table with flour and either roll out the dough into a large layer, then divide into ten centimeters squares, or, if the dough is in plates, simply cut it so that the above portions are obtained.

Fold each base square in half into a triangle. On two sides of the three we make cuts, but do not reach the edges of the dough.

Carefully, so as not to spoil the shape of the blanks, unfold them. It turns out that we unfold them again into squares, but we clearly see the center - it turned out from cuts. We put one edge without a center on the opposite one again.

Beat an egg with a fork and brush the center of each base with a silicone brush.

Now we take the edge of the base and overlap wrap it. We get wells from the test. Fill each one with jam in the middle.

We cover the baking sheet with baking paper, spread the puffs with jam and grease with the remaining chicken egg.

Preheat the oven to 180 C and put the baking sheet on the middle level. We cook twenty to twenty-five minutes before browning our pastries.

After baking in the oven, cool the puffs and serve with tea. Although someone loves hot pastries straight from the oven.

Option 4: Puffs with jam and nuts

We already know how to cook beautiful curly puffs. Let's add some walnuts to them. They go well with any jam, give an interesting flavor.

Ingredients:

• floors kg of puff pastry;
• one hundred and fifty grams of jam;
• one hundred grams of walnuts;
• egg;
• flour for dusting.

How to cook

It is best to immediately buy the dough, which is divided into large plates, so it will be more convenient to form blanks.

Defrost the dough and divide into equal squares.

Fold each square neatly in half into a triangle. By the way, if you are not sure about the thickness of the dough plates, you can roll them out a little. It is important that they are even and the same so that the baking turns out to be appropriate.

We cut each triangle of dough from two edges. Then we turn them into a square again. But we see that we have thin edges and a large center.

We cross the free edges on top of each other and press down a little with the fingertips. We fixed the dough.

Put the jam in the middle of each piece. Chop the walnuts with a knife into medium crumbs and sprinkle on top, but only on the filling.

We turn on the oven at 180 C. Break the egg, beat with a fork and grease the edges of the puffs with a silicone brush.

We send to the middle level for twenty-five minutes. Serve ready-made puffs hot, warm or cold.

Option 5: Puffs with jam and cottage cheese

Now we offer to prepare delicious puff pastry envelopes with jam and cottage cheese. Not only very tasty, but also useful.

Ingredients:

• five hundred grams of dough;
• one egg white;
• eight tables of cottage cheese;
• eight teaspoons of jam;
• four table spoons of powdered sugar.

Step by step recipe

Put the finished dough to defrost. Just unfold it and put it on your kitchen table.

Place cottage cheese in a small bowl. Break the egg, separate the yolk and remove it. Add the egg white to the curd and mix with a fork until smooth.

Roll out the defrosted soft dough into a large rectangle and cut into eight identical squares.

We cut each of them from the corners to the center, but not to the very end.

In the middle of each base we put one tablespoon of the curd mass and a teaspoon of jam right on top.

Now we take the edges and add the triangle in the center. That is, we take one end from each incision, collect it in the center, take the next one and fasten it. First we get a star.

Then we connect the remaining ends and fasten them too. We have beautiful envelopes. It is important to fasten only the ends so that the dough rises beautifully when baking.

Lay the bases on a baking sheet lined with baking paper. Lubricate with whipped yolk and heat up to 200 C.

Bake at medium level for fifteen minutes.

Cool slightly before serving, sprinkle with powdered sugar through a sieve and serve with tea.

Sweet pastries are always a great addition to a cup of strong coffee or aromatic tea. Progress does not stand still, and its engine is still laziness. The life of hostesses has become easier, and we no longer need to fiddle around for an hour with the preparation of dough. We bought a ready-made base, and in half an hour we will get incredibly tasty puff pastry puffs with jam.

Baking - how much taste and aroma in this word!

Puff pastry has always been very popular. Porous and airy pastries, which simply melt in your mouth, fell in love and stomachs with all gourmets and sweet tooth. You can make your own puff pastry, but it's difficult. Not every housewife manages to maintain the proportions and perform the correct batch. There is salvation - ready-made puff pastry with or without yeast.

Puffs with jam from ready-made puff pastry are the most popular pastries of our time. There is jam in every pantry. If you are making the preparation yourself, try to make thick jam for baking, for example, from apples, pears, raspberries or strawberries.

• it is better to defrost puff pastry in the refrigerator, however, this process will take at least 8 hours;
• roll out the dough on a table sprinkled with sifted flour;
• so that the dough rises, but at the same time the puffs retain their original shape, we will make cuts on the surface of the blanks;
• a ruddy attractive and appetizing crust on puffs will appear due to sour cream or egg yolk;
• the best decoration is powdered sugar;
• you can sprinkle with sugar dust only cooled pastries;
• so that the puffs do not become too crispy, immediately after baking, cover them with a damp towel;
• jam flows out - it doesn’t matter: a couple of tablespoons of flour or starch will solve this problem;
• in order not to suffer with washing the baking sheet, cover it with parchment paper.

To prepare such a delicious dessert, absolutely any jam that you can find in the bins of your pantry or cellar is suitable. You can use jam, confiture, jam. If the jam contains seeds of berries or fruits, then it is better to get rid of them. It is unlikely that you want to choke or break a tooth with such a “surprise”.

Compound:

• 1 egg;
• 450 g yeast-based puff pastry;
• 150-200 g of jam.

Cooking:

• Let's start with traditional test preparation. We freed ourselves from kneading, we only need to open the package and defrost the sheet puff pastry.
• Don't try to speed up the process. In this case, the main thing is naturalness.
• Once the dough is soft and pliable, we can get to work.
• Sprinkle the table with sifted flour.
• Tip: move the rolling pin in one direction and do not make the sheet thinner than 3 mm.

• Cut the resulting dough into equal pieces with a minimum size of 10x10 cm.

• Visually divide the square into two equal parts.
• We use the lower part for the filling, and on the upper we make several longitudinal cuts.

• You can use a fork, so it will turn out even more beautiful.

• From the egg we need only the yolk. We will lightly beat it and grease each puff with it.
• Spread parchment on a heat-resistant form and lay out the blanks of the puffs.

• Put the puffs in the oven for 20 minutes.
• First, bake at a temperature of 180 °, and about 5 minutes before the end, we sharply increase the temperature mark to 200 °.
• Such a cunning maneuver will allow us to create a delicious crust.

Puffs with jam: confectionery improvisation

Do you love puff pastry raspberry jam puffs, but noticed with regret that this delicacy has already ended? And so you want to savor fragrant pastries! Prudent housewives always stock up on fruits and berries. If your freezer has such a container, you can make impromptu jam. Either grind the fruits with granulated sugar in a blender, or add them fresh, sprinkled with the same sweetener. The taste will not change from this, but gastronomic delight and an energy surge from a shock dose of vitamins are guaranteed to you.

Compound:

• puff pastry - 1 pack;
• frozen fruits and berries;
• granulated sugar - to taste;
• 1 egg.

Cooking:

• In advance, we take out fruits for the filling from the freezer.
• Choose your path: make an impromptu jam with a blender, or simply combine the berries with granulated sugar.
• We will take the path of least resistance. Defrost the berries, the resulting liquid must be salted.

• We open the package with the dough and wait for it to completely thaw.

• Now take one piece at a time and roll it out lightly. This is our future puff.

• Let's show imagination and form an original puff in the form of an envelope.

• Shake it up a little in a bowl.

• Lubricate each puff envelope with this solar mass.

• Only 20 minutes of baking separate us from the tasting. Now you can savor it.

Nothing sticks out of sweetness. On the contrary, such a delight will bring bright, sweet, fragrant and cheerful colors into your life. Moreover, baking has become much easier with the advent of semi-finished puff pastry. Bon appetit!

If you are waiting for guests or just want to prepare a delicious dessert for tea, then puffs with jam are perfect for this. They are baked quickly and easily, if desired, using ready-made dough. But, despite the simplicity of the recipe, the puff with jam turns out to be very tender and just melts in your mouth.

Another advantage of this type of baking is the variety of flavors. The more varieties of jam you use when baking puffs, the more different flavors you get.

Puffs with jam - recipe

Ingredients:

• ready-made puff pastry - 500 g;
• berry jam - 200 g;
• sugar - 1 tbsp. spoon;
• cinnamon powder - on the tip of a knife;
• vegetable oil for baking.

Cooking

Defrost puff pastry and roll it into a square or rectangle. The dough should be thin. Divide it into rectangles about 10x20 cm in size, and put a spoonful of jam on one side of the rectangle. Cover the jam with the other side and pinch the edges on three sides.

On the top side of each puff, make 3-4 cuts with a knife. Put them on a baking sheet, greased with oil, and send it to the oven, heated to 200 degrees for 10-15 minutes. A few minutes before they are done, remove the puffs and sprinkle them with sugar mixed with cinnamon. Send back to the oven and after a couple of minutes, serve the finished puffs to the table.

Ingredients:

• puff pastry - 1 kg;
• any jam - 700 g;
• sunflower oil for lubrication.

Cooking

Defrost puff pastry and cut into squares 6-7 cm in size. Place a spoonful of jam in the middle of the squares and blind them like large dumplings. Line a baking sheet with parchment paper, grease it with oil and lay out your puffs. Bake them in the oven for 25 minutes at 230 degrees.

Puffs with apple jam

Although this recipe calls for apple jam, you can replace it with any other, for example strawberry jam puffs are no less tasty and fragrant.

Ingredients:

• puff pastry without yeast - 1 pack;
• apple jam - 200 g;
• eggs - 1-2 pcs.;
• powdered sugar - 1 tbsp. spoon;
• some flour for dusting.

Cooking

Defrost the dough, roll it into a thin layer and cut into squares of any shape. Beat the egg and use a brush to grease the squares with it. Then put a spoonful of apple jam in the middle of each square. After that, fold them in half and press the edges of the puff together with a fork.

Line a baking sheet with parchment paper, grease with oil and place the puffs on it. Brush the top of each with beaten egg and pierce with a fork to release air. Heat the oven to 200 degrees and put the puffs in it for 20-25 minutes. Sprinkle the finished treat with powdered sugar and serve.

Published 06.04.2015
Posted by: Irina Pchelka
Calories: Not specified
Cooking time: 45 min

Puff pastry appeared in the cuisine of European countries around the seventeenth century. Since then, it has occupied a strong position among a huge galaxy of dough products.
In my family's menu, puff pastry is a frequent and welcome guest. We all love mushrooms and cottage cheese very much. But my loved ones get the greatest pleasure by eating puff pastry puffs with jam. Due to the fact that in our time it is easy to buy frozen puff yeast and yeast-free dough in stores, preparing delicious pastries has become simple and fast. Agree, many of us bake a little, because they don’t want or don’t like to mess with the dough, but here I bought a finished product and consider half of the work (the most difficult) is done. It remains to defrost, prepare the filling, form or puffs, send them to the oven and after the allotted time you can enjoy delicious, airy puff pastry products.
Ingredients:
- puff pastry - 500 grams;
- thick jam - 200 grams;
- egg - 1 pc.;
- vegetable oil - for greasing the baking sheet.

How to cook with a photo step by step

To begin with, in order to prepare puffs with jam, you need to decide which puff pastry you want to use: ready-made, store-bought, homemade, yeasty or not. I prefer ready-made puff pastry.
Take a half-kilogram package of dough and let it thaw, but not completely, otherwise it will not be very convenient to work with it.
Now take a raw chicken egg, break it into a deep salad bowl and beat well with a whisk or fork.
Roll out the dough on a lightly floured cutting board or table. Brush top with beaten egg.
Cut the dough with a sharp knife into rectangles with sides about 6-9 centimeters.
Next, you will need a very thick jam (I most often take plum or apricot). Put about a tablespoon of jam on the rectangles.
Pin the rectangles.
Grease a baking sheet with oil or line with parchment paper. Lay out the prepared puff pastry.
Preheat the oven to 170-180 degrees and place a baking sheet with puffs in it for about 30-35 minutes until the dough is browned.
Puff pastry with jam is ready. We take out a baking sheet with ruddy, airy fragrant pastries. We spread the sweets on the dish and invite the household to drink tea with puffs.

With jam!

Since they are made from ready-made yeast-free puff pastry, the construction of such original pastries for tea will take very little time. Ten minutes to form puffs and half an hour to bake - and you can invite the household for tea!

The filling can be very diverse: any thick jam or pitted jam; banana, apple or cottage cheese, chocolate paste.

For the idea, I thank my namesake Yulia from the Vypechka-online website!

Ingredients:

For 24 pieces:

• 900 g of ready-made puff yeast-free dough;
• Thick jam or jam;
• 1-2 yolks for greasing puffs + 1-2 teaspoons of water or milk;
• 1 tablespoon vegetable oil for greasing the baking sheet;
• Optionally - poppy seeds, sesame seeds for sprinkling.

How to bake:

Defrost puff pastry completely at room temperature. You cannot speed up the defrosting process in the microwave. But when the dough thaws, you can roll it out a little - preferably in one direction, on a table slightly dusted with flour so that it does not stick.

I rolled out each layer (and there are 4 in a package) and cut it into 4 parts, like this.

Now visually divide the pieces of dough in half and in one half, stepping back from the edge, cut out a hole with a cookie cutter. Julia had hearts, as the puffs were preparing for Valentine's Day. And I took hearts, butterflies, flowers and stars! From the figures we will then make cute little cookies.

And on the second half, also retreating 1.5-2 cm from the edge, lay out a couple of teaspoons of jam. I took apricot and blueberry, but in general you can use any - apple, pear, plum. The main thing is that the jam should be thick so that it does not spread and does not run away during baking.

Lightly grease the inner edges of the puffs with water so that the puffs can be well sealed. We cover half of the dough with the filling with the second half, the one with the figure, and press the edges. It’s better not to pinch them, but to press them with your finger, stepping back a little from the edge - then the edges will delaminate and turn out to be lush and beautiful - I learned this trick from my friend Marie when I was preparing khachapuri from puff pastry.

In addition, we will go along the edges of the puffs with a fork, pressing and at the same time creating a pattern - as for making shortcakes with strawberries. Simple and beautiful!

Turn on the oven to heat up to 220-230C. Lightly grease a sheet of baking parchment with vegetable oil and line a baking sheet with it. Lay out the layers.

Now we separate the yolk from the protein, add a spoonful of water or milk to the yolk, shake and brush the surface of the puffs with a brush.

We put in the oven and bake until the dough is stratified, the puffs become tall, lush, golden brown. In an electric oven, pastries will be ready faster, in 15-20 minutes. in gas it will take more time - 25-30 minutes.

We take out the finished puffs and transfer them to a dish to cool slightly.

Put the figures left after cutting out the windows in the puffs on a new sheet of oiled parchment, lightly smear with yolk. You can sprinkle with sugar and cinnamon, and I sprinkled with poppy seeds and sesame seeds. Put in the oven and bake for 10-15 minutes until golden brown. Since small cookies bake much faster than large puffs, we bake them separately.

Very tasty savory cookies!

We serve puffs with jam for tea or berry-fruit compote.