Composition / ingredients
Cooking method
1. Sprinkle the table with flour and roll out the dough layer, after which we trim the edges evenly, giving the rolled dough the appearance of a rectangle.
2. We cut the dough layer into four parts (criss-cross).
3. We spread jam on each part, evenly distribute it over the halves of the rectangles.
4. The second halves (which were not greased with jam) are cut with a special tool. This is to get the grids. We fold the blanks in half, pinch the edges. If you don't have a special tool, just fold the workpieces in half, pinch the edges and make incisions on top. In principle, the shape of the puffs can be any to your taste. We spread the blanks on a baking sheet covered with baking paper.
5. Lubricate the puffs with egg on top, sprinkle with sugar.
6. We send the puffs to bake in a preheated 180 degree oven for 25 minutes (until browning).
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Egg yolks - 352 kcal/100g
- Apricot jam - 249 kcal/100g
- Puff pastry - 362 kcal/100g
