Puffs with freshly brewed puff pastry jam

Quick jam puffs! For everything about everything for half an hour! Go ahead! Such homemade express puffs 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 stocks for the winter. If you have liquid jam, add starch to it too. So it will not leak out of the puff, and there will be a lot of filling in it. Provided the jam is ready, the puffs take half an hour of time.

Foster

The author of the recipe

Puffs with freshly boiled puff pastry jam

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Composition / ingredients

servings:

Puff pastry

500

Cherry (frozen is also suitable, do not drain the juice)

300

Sugar

Corn Starch (potato is also suitable)

Egg yolks

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 4 g

Fats 21 % 15 g

Carbohydrates 73 % 51 g

290 kcal

GI: 42 / 37 / 21

Step-by-step cooking

Cooking time: 1 h

Step 1:
Wash the cherry. If you have frozen - defrost, do not drain the juice.
Step 2:
Remove the stones from the cherry, add sugar to the berries. For frozen pitted berries, skip this step.
Step 3:
Stir and let stand for 20 minutes. If the cherry is frozen, you don't have to wait - there is enough juice there.
Step 4:
Add starch and mix.
Step 5:
Put on the stove and cook, stirring, until our fresh jam thickens.
Step 6:
Roll out the dough and divide into squares.
Step 7:
Put the jam on one corner.
Step 8:
Lubricate the perimeter of the square with water and seal the edge with your fingers, with a twist, fork or flagellum (as you like and as you know how).
Step 9:
Put the puffs on a baking sheet, make incisions and grease the top with yolk.
Step 10:
Bake in the oven for 20 minutes at 220 degrees.
Step 11:
Put it on a plate, let it cool down a little. You can serve.

Attention! Freshly brewed jam is used for this recipe - you can take any of your stocks. The main thing is seedless and thick, so that the pastry does not fall apart. You can thicken the jam in the same way as it is done in this recipe, that is, by boiling it with starch.

Have a nice day!