Puff pastry jam puffs are a very quick and easy way to prepare something for tea for the whole family or for the arrival of guests. The beauty of this recipe is that there are always a couple of jars of jam in the house, which can be used as a filling, and ready puff pastry Now you can buy in any supermarket. If you are an adherent of baking from scratch, then you can cook puff pastry yourself, there are several options for making dough on the site, choose the most convenient for you.

The filling can be any - yours favorite jam from fruits or berries. It is important to remember that if your jam has a liquid consistency, you should add a little cornstarch, which will thicken the jam a little and prevent it from leaking out during baking.

I suggest you make puffs of two different types jams: thick and liquid. I will also make puffs of various shapes, perhaps one of the options will suit you.

The puffs are airy, ruddy, crispy, with the aroma of jam - just right for tea!

We will prepare the products according to the list and prepare puff pastry puffs with jam. I use kumquat jam with a hint of citrus and.

Take the puff pastry out of the freezer and let it thaw for 15 minutes. My dough has two layers. I cut one layer into small squares - 7x7 cm.

Spread the jam evenly on each square.

Break the egg in a bowl and beat with a whisk. Brush the edges of the pastry well with the beaten egg using a silicone brush.

We connect the opposite ends of the dough, and bend the other two edges a little inward. Brush the top of the puffs with the egg as well. We send a baking sheet with puffs to the oven, heated to 180 degrees C, for 20 minutes.

Remove the finished puffs from the oven, let them cool completely and sprinkle powdered sugar.

Now let's prepare puffs with liquid jam. In order to thicken it, add starch to the jam and mix everything thoroughly.

Cut the second layer of dough into rectangles 5x10 cm. Visually divide each piece of dough in half and make several diagonal cuts on one of the halves with a knife.

Cover the jam with the slit side. Using a special figured knife, we form the edges of the puffs.

Lubricate the top of the puffs with a beaten egg and also send the puffs to the oven.

As a result, after 20 minutes of baking in an oven preheated to 180 degrees, you will get such beautiful puffs with jam.

Puff pastry jam puffs are eaten as quickly as they are cooked. Good puffs with milk and tea. The taste of puffs will depend on the taste of jam, you can combine jam, you can cook, like me, at the same time puffs with different jams.

Enjoy your meal!

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.
  • Unroll the dough and start rolling it out.
  • 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.

  • Roll up the puff and seal the edges tightly.
  • 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.

How to work with ready-made frozen puff pastry

Separate the frozen layers of dough from each other, put on a flat surface for 20-30 minutes until they become soft. Roll out as needed (roll in one direction only to avoid damaging the layers of dough!). Give the dough any shape, if desired, use the filling. Put the puffs on a baking sheet on baking paper at a distance from each other, cover with a towel and leave at room temperature for 15-20 minutes for proofing. To shine the finished puffs, brush the dough with a beaten egg. Bake in an oven preheated to 220 degrees for 5-7 minutes until golden brown, then reduce the temperature to 175 degrees and bake for another 10-15 minutes until done.

Use your sharpest knife to cut the dough! I use ceramic. If your knife has been sharpened for a long time, then the dough may stick to it.

Square sheets of dough

To make blanks for puffs, cut each square layer of dough into 4 small squares.

"Daisies"

We make cuts in the corners, leaving a distance of about 1 cm between them on the sides of the square. In the center we put halves of canned apricots.

We tighten the corners of the dough to the center, press it tightly.

"Envelopes"

We put steamed raisins on the center of the square (previously pour raisins with boiling water for 10 minutes to become soft, then drain the water). We pull the corners of the dough to the center, press it tightly. Almost any non-liquid filling is suitable here: chopped bananas, berries, fruits, dried apricots, prunes.

"Baskets"

My favorite form of puffs! On opposite corners of cases there are long incisions. We shift the dough from the corners to opposite sides, lightly press.

In the resulting “basket” we put the filling (I have fresh chopped strawberries with sugar). Any filling will do, contrasting in color with dough looks best.

Put the puffs on a baking sheet on baking paper, grease the dough for shine with a beaten egg.

Phew, that was it for today! I don’t know who was more pleased - me, when I cooked, or everyone I treated))

Of course, this is not all that can be wrapped from puff pastry. I really want to add more to the article. After all, there are still simple puff “tongues” and “spirals” with sugar, triangular pies, one more puff “flowers” ​​...

Help yourself! All the best to you, summer, warm! I sincerely wish you to enjoy the last summer month!

Recipe for puff pastry buns with jam

Pies are pies, but sometimes you just want buns with jam. Without any quirks - buns on the table, and that's it! And here is the recipe, please.

What will be required:

  • yeast puff pastry - kilogram
  • apple jam - a glass
  • raisins - a glass
  • sugar - sand - 2 tbsp. l.
  • refined oil - 3 tbsp. l.
  • powdered sugar for sprinkling.

What to do:

  1. Dough: frozen - thaw in a natural way, roll out with a rolling pin into a large layer.
  2. We coat the surface with refined oil and sprinkle granulated sugar.
  3. Next, evenly distribute the filling over the dough.
  4. Then roll it all up.
  5. With a sharp knife, without breaking the shape, we cut the roll across five centimeters.
  6. We put each piece on a baking sheet (the more accurately the roll is cut, the more beautiful your buns will be in the final).
  7. Preheat the oven to 180°C, keep the buns until fully cooked, looking after them so that they do not burn.
  8. After the buns have received the long-awaited freedom and are placed on a dish, sprinkle with powdered sugar and take them out to their household, who are already waiting for them at the table.

Rectangular pastry sheets

"Roguelikes"

Cut the pastry sheets diagonally. Place banana slices on the bases of the resulting triangles, roll up with a bagel. Here, chocolate pieces are also good for the filling.

"Curls"

Sprinkle the dough thickly with cinnamon and sugar, leaving one of the narrow edges of the dough free. Roll up in the direction of the free edge.

Cut the roll in half. Cut each part in the middle, without reaching a little to the end. Turn the resulting halves out.

"Pies with cuts"

Cut the dough sheet in half along the long side. Make parallel cuts on one half of the resulting rectangles. Put chopped berries on the other half (I have cherries).

Cover the filling with the second half of the dough, slightly stretching the cuts. Press the edges of the puff tightly with your fingers so that they do not come apart during baking. Here, bright berries are well suited for the filling: cherries, strawberries, which will be visible through cuts.

"Figured pies"

Cut the dough sheet in half along the long side. Put jam / jam on one half of the resulting rectangles, cover with the other half of the dough, press the edges tightly with your fingers.

Then press the edges with a fork to make grooves. Press the dough firmly around the edges so that the filling does not leak out!

Ingredients

For 24 pieces:

  • 900 g ready 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.

Recipe for puffs with orange jam

We use purchased. You can take your own if you have such a blank.

Ingredients:

  • a pack of puff yeast-free dough;
  • 200 grams of orange jam;
  • 1 egg.

Step by step baking:

  1. Defrost the dough and roll it out. We make several rectangles out of it.
  2. We put 2 teaspoons of jam on each of the rectangles and distribute it over the entire piece of dough.
  3. We pinch the edges, make cuts on the puff and grease each with a beaten egg.
  4. We heat the oven to 200 degrees. Place the puffs on a baking sheet lined with parchment paper. Bake them for about half an hour until golden brown.

Puffs with jam - universal recipe, which you can improve by adding your own jam or something else to each of the envelopes.

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 make the blank yourself, try to cook for baking thick jam, 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;
  • 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.

Puffs with apple jam

Just try to bake this wonderful moderately sweet and very airy pastry. Jam, in principle, is suitable for absolutely anyone.

Ingredients:

  • 1 pack of ready-made puff pastry;
  • 9 tablespoons of apple jam;
  • 1 egg(or its yolk);
  • 1 st. l. milk;
  • 2 tbsp. l. starch.

Cooking puffs with puff pastry jam:

  1. Add starch to jam and mix well.
  2. Defrost the dough ahead of time. Preferably 2-3 hours before cooking. If you didn’t have time or forgot, then use the microwave for this: put the frozen dough on the “Defrost” mode for 2.5 minutes.
  3. We roll out the dough and divide it into three parts using two cuts.
  4. Put jam on one edge of one part of the dough. Now we cover the first part of the dough with jam with a half without it.
  5. We make two cuts to make three puffs. We pinch the edges of the dough. Do the same with each of the three large pieces of dough.
  6. We make cuts in each layer.
  7. We bake puffs on a baking sheet with baking paper, greased with a mixture of eggs and milk. The oven must be preheated to 200 degrees. Cook 15 minutes.

If you have puff ready dough from the store, then it will not be difficult for you to cook this pastry. After all, it is done in literally 30 minutes (including the baking time).

Puffs with jam confectionery improvisation

love puffs with raspberry jam from puff pastry, but noticed with regret that this delicacy has already ended? And so I 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:

  • We'll pick it up in advance freezer fruit for filling
  • 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.

  • Cut each sheet of dough into nine equal pieces.

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

  • In the center we lay out the filling from the impromptu jam.

  • Let's add a spoonful of honey, more precisely, add granulated sugar.

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

  • Break the egg and carefully remove the yolk.
  • 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. Enjoy your meal!

Jam puffs are incredibly fragrant, appetizing and easy to prepare. Crispy weightless dough and juicy sweet filling conquer the harmony of perfection. Forming cookies does not take much time. Especially if you use a ready-made foundation. A minimum of components allows you to end up with a large portion of luxurious pastries for one or two.

Features of cooking puffs with puff pastry jam

The foundation

We take yeast or yeast-free. In both cases it will be fine.

The question of buying or preparing dough at home is decided by the hostess. In the first case it will be fast, in the second it will be harmless. It is known that in order to reduce the cost, manufacturers for the base take margarine not the most good quality. Can be used at home butter with a fat content of 72 percent.

Filling for puff pastry with jam

Be sure to choose a thick jam. Jam is great, as it does not spread and due to this it does not burn, going beyond the dough. It is not pleasant when the smell of burnt jam hovers in the kitchen.

Many women bake homemade cakes: pies and pies, buns and cheesecakes, vol-au-vents and kulebyaki - have long become their signature dishes and are able to win the heart of any, even the most captious man.

There are a large number of types of dough that we deal with: sand, yeast, unleavened and on kefir, on water, on sour cream and whey. But puff pastry is a very special kind of cooking. It takes a lot of time to prepare it and sufficient skill. Although with this experienced housewives cope: many bake homemade cakes, for example, "Napoleon", which is baked from puff pastry.

In any supermarket you can now buy an inexpensive package of puff pastry. Therefore, we suggest preparing puff pastry puff pastry without trying to knead the puff pastry yourself. So, you will save time and effort, as a result, there will be delicious and fragrant homemade puffs on the table, which are loved by both adults and children.

First, decide what kind of jam or marmalade you will bake your puffs with. It all depends on your personal preferences: such pastries can be prepared with any kind of jam, marmalade, jam or confiture. The issue with its density can be solved with the help of starch

Such puffs can, for lack of jam, be prepared with fresh berries or fruit, but then you will also need starch so that the sweet filling does not leak out, the pieces of berries are fastened together.

Puff pastry rolls out very well and for this you do not need flour, just lightly grease the work surface with vegetable oil.

Light

Ingredients

  • Yeast-free puff pastry 500 g;
  • Yolk 1 pc.;
  • Jam 200 ml;
  • Starch (potato or corn) - 2 tbsp.

Cooking

First, let's solve the problem with jam. If you have thick jam or jam, then in this case you do not need starch. But the liquid jam will immediately flow out of the puffs. Therefore, heat it, add starch there and stir well, there should be no lumps. Now it should cool down completely. When baking products from puff pastry, jam with starch, when heated, will turn into a very thick mass that will remain inside the puffs.

Defrost a package of puff pastry and roll it into a large layer up to 2-3 mm thick.

Cut the sheet into 6 even pieces. Each part, in turn, is cut in half again and on one of the halves we make small oblique cuts.

Gently spread the jam on a part of the puff without cuts.

We fasten the edges well, forming a finished puff.

Lubricate the blanks of puffs with whipped yolk so that our pastries are browned.

In an oven heated to 200 degrees, bake puffs for 15-20 minutes.

As you can see in our photo, the filling did not leak out, and puff pastry puffs with jam turned out to be golden in color, neat and very appetizing.

Also be sure to try cooking.

Published 06.04.2015
Posted by: Irina Pchelka
Calories: Not specified
Time for preparing: 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 in stores you can easily buy frozen puff yeast and yeast-free dough, cook delicious pastries became 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 finished product and consider half the work (the most difficult) 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.