Cherry jam puffs

Step-by-step cooking

1. Step 1:

   

   Preparing the products for the filling. Take thick jam, if possible. You can cook it from fresh or frozen cherries, as I did. Cook according to any suitable recipe.

2. Step 2:

   

   If your jam is too thin (like mine), add 1-2 tablespoons to it.spoon starch and boil 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.

3. Step 3:

   

   Then make a small fire and boil the mixture until it thickens to a very thick jelly. Then this jelly is cooled to room temperature. The photo shows how the finished filling should look. It doesn't seem to be too thick, but it doesn't spread.

4. Step 4:

   

   We defrost the finished puff pastry at room temperature (while we are doing the filling). If it is packed in a plastic bag, then we defrost it directly in it. Or after removing the bag, cover with a slightly damp towel so that the dough does not chafe. Spread the thawed dough on a floured work surface. If the dough is already divided into layers, take one of them. The rest are covered with a towel again.

6. Step 5:

   

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

7. Step 6:

   

   We divide each square diagonally into two halves. On one half we make neat incisions with a knife, not reaching the edge and center of the square about 8 mm. We spread one tablespoon of cherry filling on the uncut part of each square. The edges of each square are lightly lubricated with water to better glue the dough. Cover the filling with the incised side of the dough and pinch the edges of the puff well. We will get triangles.

8. Step 7:

   

   Preheat the oven to 220-250 deg. (this was recommended on the puff pastry package) and bake the products for 12-15 minutes. (depends on the characteristics of the oven, the selected temperature). I baked at 220 degrees. about 20 min. to a ruddy color. We spread the triangles-puffs on a baking sheet sprinkled with water (or covered with baking paper). Lubricate the yolk on top, a little before reaching the edge of the product, for a beautiful blush that will turn out when baking.

9. Step 8:

   

   The finished puffs turn out beautiful, rosy. But if you want to make them sweeter, you can sprinkle them with powdered sugar by sifting it through a strainer. By the way, if you plan to sprinkle puffs with powder, then it is not necessary to lubricate them with yolk before baking. That's it, the pastries are ready, we invite everyone to drink tea!