Puff pastry puffs

Step-by-step cooking

1. Step 1:

   

   Defrost layers of puff pastry and roll out with a rolling pin to a thickness of about three millimeters. Cut each layer into six identical squares. In total, I made twelve small puffs out of half a kilo of dough.

2. Step 2:

   

   On each workpiece with a small sharp knife on one side, make three or four through parallel incisions, as in the photo.

3. Step 3:

   

   And put a teaspoon of jam on the second half of the blanks. I love cherry, so I chose it. But, of course, jam can be absolutely anything: apple, strawberry, and apricot, for example.

4. Step 4:

   

   The edges of each blank (inside, on the side where the jam is located) are slightly moistened with ordinary water. Water will play the role of a kind of "glue" for a stronger connection of the edges in the future. Roll the puffs in half on the work surface.

6. Step 5:

   

   Using a fork, press down the edges of the puff on three sides. You need to work with the flat side of the teeth, pressing the edges of the puff quite hard against each other. But be careful not to push both layers through. Otherwise, puffs with a cute fringe will turn out.

7. Step 6:

   

   Mix the yolk with milk.

8. Step 7:

   

   Use a cooking brush to lubricate the puffs with egg mixture. Preheat the oven to a temperature of two hundred degrees. While the oven is heating up, the puffs will have time to disperse. Bake the puffs for half an hour until golden brown.