What to cook from puff pastry and jam. Puff pastry with apricot jam from ready-made puff pastry

Published 06.04.2015
Posted by: Irina Pchelka
Calories: Not specified
Cooking time: 45 min

Baking made from 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.
Baking made from puff pastry is a frequent and welcome guest on my family’s menu. We all love mushrooms and cottage cheese. But my loved ones get the greatest pleasure from eating puff pastry puffs with jam. Thanks to the fact that nowadays you can easily buy frozen puff pastry and yeast-free dough in stores, preparing delicious pastries has become simple and quick. Agree, many of us bake little because we don’t want or don’t like to bother with dough, but here you buy a finished product and consider half the work (the hardest) done. All that remains is to defrost, prepare the filling, shape or puff pastries, put them in 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 photos step by step

First, to make jam puff pastry, you need to decide what kind of puff pastry you want to use: ready-made, store-bought, homemade, whether it should be yeasted or not. I prefer ready-made puff pastry.
Take a half-kilogram package of dough and let it defrost, but not completely, otherwise it will not be very convenient to work with.
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 counter. Brush top with beaten egg.
Cut the dough with a sharp knife into rectangles with sides about 6-9 centimeters.
Next, you will need very thick jam (I usually use plum or apricot). Place about a tablespoon of jam onto the rectangles.
Pin the rectangles together.
Grease a baking sheet or line it with baking parchment. Lay out the prepared puff pastries.
Preheat the oven to 170-180 degrees and place a baking sheet with puff pastries in it for about 30-35 minutes until the dough is golden brown.
Puff pastry puffs with jam are ready. Take out the baking sheet with the rosy, airy, aromatic pastries. We put the sweets on a dish and invite the household to drink tea with puff pastries.

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 berry or fruit seeds, it is better to get rid of them. It is unlikely that you will want to choke or break a tooth with such a “surprise”.

Compound:

1 egg;
450 g yeast-based puff pastry;
150-200 g jam.

Preparation:

Let's start with traditional dough preparation. We have freed ourselves from kneading, we just need to open the package and defrost the sheet puff pastry.
Don't try to speed up the process. In this matter, the main thing is naturalness.
Once the dough has become soft and pliable, we can begin to work.
Sprinkle the table with sifted flour.
Let's spread out 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 measuring at least 10x10 cm.

Visually divide the square into two equal parts.
We use the lower part for the filling, and make several longitudinal cuts on the upper part.

Roll up the puff pastry and seal the edges tightly.
You can use a fork, it will turn out even more beautiful.

We only need the yolk from the egg. We will lightly beat it and grease each puff pastry with it.
Spread parchment on a heat-resistant form and lay out the puff pastries.

Place the puff pastries in the oven for 20 minutes.
First we bake at a temperature of 180°, and about 5 minutes before the end we sharply increase the temperature mark to 200°.
This tricky maneuver will allow us to create an appetizing crust.

How to work with ready-made frozen puff pastry

Separate the frozen layers of dough from each other and place them on a flat surface for 20-30 minutes until they become soft. If necessary, roll out (roll only in one direction so as not to damage the layers of dough!). Shape the dough into any shape, using filling if desired. Place the puff pastries 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 to proof. To make the finished puff pastry shiny, brush the dough with 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, the dough may stick to it.

Square layers of dough

To make puff pastries, cut each square layer of dough into 4 small squares.

"Daisies"

We make cuts in the corners, leaving a distance of approximately 1 cm between them on the sides of the square. Place halves of canned apricots in the center.

Pull the corners of the dough towards the center and press tightly.

"Envelopes"

Place steamed raisins on the center of the square (first pour boiling water over the raisins for 10 minutes until they become soft, then drain the water). Pull the corners of the dough towards the center and press tightly. Almost any non-liquid filling is suitable here: chopped bananas, berries, fruits, dried apricots, prunes.

"Baskets"

My favorite puff shape! There are long cuts on opposite corners of the cases. Transfer the dough from the corners to opposite sides and press lightly.

We put the filling into the resulting “basket” (I used fresh chopped strawberries with sugar). Any filling will do; the color contrasting with the dough looks best.

Place the puff pastries on a baking sheet on baking paper, brush the dough with beaten egg for shine.

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

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

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

Recipe for puff pastry buns with jam

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

What you will need:

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

What to do:

Dough: frozen - defrost naturally, roll out into a large layer with a rolling pin.
Coat the surface with refined oil and sprinkle with granulated sugar.
Next, distribute the filling evenly over the dough.
Then we roll it all up.
Using a sharp knife, without disturbing the shape, cut the roll crosswise into five centimeters.
Place each piece on a baking sheet (the more neatly the roll is cut, the more beautiful your final buns will be).
Preheat the oven to 180°C, keep the buns until fully cooked, keeping an eye on them so they don’t burn.
After the buns have received their long-awaited freedom and are placed on a platter, sprinkle them with powdered sugar and take them out to your household, who are already waiting for them at the table.

Rectangular layers of dough

"Bagels"

Cut the dough layers diagonally. Place banana slices on the bases of the resulting triangles and roll them into a bagel. Chocolate pieces also work well here for the filling.

"Curls"

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

Cut the roll in half. Cut each part in the middle, not 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. Place chopped berries on the other half (I used cherries).

Cover the filling with the second half of the dough, slightly stretching the cuts. Press the edges of the puff pastry tightly with your fingers to prevent it from coming apart during baking. Here, bright berries are well suited for the filling: cherries, strawberries, which will be visible through the cuts.

"Curly pies"

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

Then press the edges with a fork to create grooves. Press the dough tightly along the edges so that the filling does not leak out!

Ingredients

For 24 pieces:

900 g of ready-made puff pastry without yeast;
Thick jam or marmalade;
1-2 yolks for greasing puff pastries + 1-2 teaspoons of water or milk;
1 tablespoon of vegetable oil for greasing the baking sheet;
Optional: poppy seeds and sesame seeds for sprinkling.

How to bake:

Thaw the puff pastry completely at room temperature. You cannot speed up the defrosting process in the microwave. But when the dough has thawed, you can roll it out slightly - preferably in one direction, on a table lightly dusted with flour so as not to stick.

I rolled out each layer (and there are 4 of them in the package) and cut it into 4 pieces, 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 on her face as the puffs were getting ready for Valentine's Day. And I took hearts, butterflies, flowers and stars! We will then make cute little cookies from the figures.

And on the second half, also stepping back 1.5-2 cm from the edge, spread 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 or run off during baking.

Lightly grease the inner edges of the puff pastries with water so that the puff pastries can be sealed well. Cover half of the dough with filling with the other 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 flake and turn out fluffy and beautiful - I learned this trick from my friend Marie when I was preparing khachapuri from puff pastry.

In addition, let's go along the edges of the puffs with a fork, pressing and at the same time creating a pattern - as for making shortbread pies with strawberries. Simple and beautiful!

Turn on the oven to preheat to 220-230C. Lightly grease a sheet of baking parchment with vegetable oil and line a baking sheet with it. Lay out the puff pastries.

Now separate the yolk from the white, add a spoonful of water or milk to the yolk, shake and brush the surface of the puffs with a brush.

Place in the oven and bake until the dough separates and the puff pastries become tall, fluffy, and golden brown. In an electric oven, baked goods will be ready faster, in 15-20 minutes. the gas one will take longer - 25-30 minutes.

Take out the finished puff pastries and place them on a plate to cool slightly.

Place the figures remaining after cutting out the windows in the puff pastries onto a new sheet of oiled parchment and lightly grease them with yolk. You can sprinkle with cinnamon sugar, but I sprinkled with poppy seeds and sesame seeds. Place 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.

These turned out to be very tasty unsweetened cookies!

Serve puff pastries with jam for tea or berry and fruit compote.

Recipe for puff pastries with orange jam

We use store bought. You can take yours if you have one.

Ingredients:

a pack of puff pastry without yeast;
200 grams of orange jam;
1 egg.

Step-by-step baking preparation:

Defrost the dough and roll it out. We make several rectangles out of it.
Place 2 teaspoons of jam on each rectangle and spread over the entire piece of dough.
We pinch the edges, make cuts on the puff pastry and brush each one with an egg beaten with a fork.
Heat the oven to 200 degrees. Place the puff pastries on a baking sheet lined with parchment paper. Bake them for about half an hour until golden brown.

Jam puffs are a universal recipe that you can improve by adding your own jam or something else to each of the envelopes.

Baking, how much taste and aroma there is in this word

Puff pastry has always been very popular. Porous and airy pastries that simply melt in your mouth appeal to all gourmets and those with a sweet tooth. You can make your own puff pastry, but it is difficult. Not every housewife is able to maintain the proportions and perform the correct batch. There is salvation - ready-made puff pastry with or without yeast.

Jam puffs made from ready-made puff pastry are the most popular baked goods of our time. There is jam in every pantry. If you make the preparation yourself, try to prepare thick jam for baking, for example, from apples, pears, raspberries or strawberries.

It is better to defrost puff pastry in the refrigerator, although this process will take at least 8 hours;
You need to roll out the dough on a table sprinkled with sifted flour;
so that the dough rises, but at the same time the puff pastries retain their original shape, we will make cuts on the surface of the workpieces;
a ruddy, attractive and appetizing crust on the puff pastries will appear thanks to sour cream or egg yolk;
the best decoration is powdered sugar;
You can sprinkle sugar dust only on cooled baked goods;
To prevent the puff pastries from becoming too crispy, cover them with a damp towel immediately after baking;
jam leaks out - no problem: a couple of spoons of flour or starch will solve this problem;
To avoid the hassle of washing the baking sheet, cover it with parchment paper.

Puff pastries with apple jam

Just try to bake this wonderful, moderately sweet and very airy pastry. In principle, absolutely any jam will do.

Ingredients:

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

Preparing puff pastry with jam from puff pastry:

Add starch to jam and mix well.
Defrost the dough in advance. 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.
Roll out the dough and divide it into three parts using two cuts.
Place jam on one edge of one part of the dough. Now cover the first part of the dough with jam with the half without it.
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.
We make cuts in each puff.
Bake puff pastries on a baking sheet lined with baking paper, greased with a mixture of egg and milk. The oven should be preheated to 200 degrees. Cook for 15 minutes.

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

Puff pastries with jam confectionery improvisation

Do you love puff pastry puffs with raspberry jam, but regretfully noticed that this delicacy has already run out? And I really want to savor the fragrant pastries! Prudent housewives always stock up on fruits and berries. If you have such a container in your freezer, you can make improvised jam. Either grind the fruits with granulated sugar in a blender, or add them fresh, sprinkled with the same sweetener. This will not change the taste, but you are guaranteed gastronomic delight and an energy surge from a shock dose of vitamins.

Compound:

puff pastry - 1 package;
frozen fruits and berries;
granulated sugar - to taste;
1 egg.

Preparation:

Let's take the fruits for the filling out of the freezer in advance.
Choose your path: make improvised jam using a blender, or simply combine berries with granulated sugar.
We will follow the path of least resistance. Let’s defrost the berries and be sure to salt the resulting liquid.

Open the package with the dough and wait until it is completely defrosted.

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 pastry.

Place the improvised jam filling in the center.

Let's add a spoonful of honey, or rather, add granulated sugar.

Let’s use our imagination and create an original puff pastry in the shape of an envelope.

Break the egg and carefully remove the yolk.
In a bowl, lightly beat it.

Lubricate each puff envelope with this solar mass.

Just 20 minutes of baking separate us from tasting. Now you can savor it.

Sweets won't make anything stick together. On the contrary, such a treat 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. Bon appetit!

Step 1: prepare the dough.

Thaw the finished puff pastry (let it stand for 15-20 minutes at room temperature) and cut each of the four plates into 4 approximately equal parts. As a result, we will have 16 layers. Then, pour a little flour onto the board and distribute it evenly over the entire surface with your hand, and also lightly dust the plate of dough that we are going to roll out. Using a rolling pin, roll each sliced plate slightly in one direction. We do this with all the puff pastry sheets.

Step 2: make puff pastries.

The procedure is described for making one puff pastry; all others are made in the same way. Beat the egg into a bowl, but first you need to separate the yolk from the white; this can be done by hand or using a separator. What we need is protein. Dip a brush for lubrication into the egg white and gently brush the edges of the puff pastry. Scoop up the jam with a tablespoon and place it on the puff pastry, spreading it a little over the surface. Cover the jam puff with a loose plate, stretching and pressing the edges a little so that the dough sticks together well. We secure the edges of the puff pastry with a fork (as on chebureks). In this way we make 8 layers.

Step 3: bake the puff pastries.

Using the same brush, generously grease the kitchen table with vegetable oil and carefully place the finished puff pastries directly on it. Let them soak for 1.5-2 hours at room temperature. After the time has passed, turn on the oven and set temperature mode at 200 degrees. Grease the baking tray with a brush with the same vegetable oil and carefully transfer our future pies onto it. Place the baking sheet with the puff pastries into the preheated oven and bake them. 15-20 minutes.

Step 4: serve.

Remove the baking sheet with the prepared puff pastries from the oven, carefully transfer them to a tray and sprinkle with powdered sugar. That's it, the jam puffs are ready - serve. Bon appetit!

Jam can be replaced with confiture, for example cherry.

The recipe contains the proportions of ingredients for two servings only. To make more puff pastries, double or triple the ingredients accordingly.

Puff pastry must be thawed in advance. On average, a semi-finished product weighing 500 g may require 2 hours. You can transfer the frozen dough from the freezer to the refrigerator in the evening and then by the morning it will be ready for further use. This is the most gentle defrosting method, which allows you to preserve the quality of the semi-finished product.
Place the thawed dough on a floured table and sprinkle flour on top. It should be rolled out to a thickness of 3-4 mm. This should be done by always moving the rolling pin in one direction: only away from you or only towards yourself. This precaution is necessary to preserve the flaky texture of the dough.
Next, you should cut the cake into squares measuring 10 by 10 cm. This should also be done carefully so as not to pull the dough. A round pizza cutter or kitchen scissors work best. If you don’t have anything at hand other than a regular knife, then they don’t need to cut, but press the dough.
After this, fold one square in half diagonally. Then use scissors to make two cuts parallel to the short sides of the triangle, 1 cm away from the edge. The cuts should not be connected.
After this, the square must be returned to its original state.
Place the separated strips crosswise.
Place a teaspoon of apricot jam in the center of the resulting figure.
In the same way, you need to form and fill the remaining squares of puff pastry with filling. The resulting blanks must be carefully transferred to a baking sheet lined with parchment. You should leave some space between the puffs, as the dough will increase significantly in volume during baking.
Bake at 180 degrees for 15-20 minutes. During this time, the dough will rise well and lightly brown.
The puff pastries must be transferred to a plate until they cool completely. After baking, the filling will be in the cavity. If desired, you can add another spoonful of jam, crushed nuts or pieces of fruit from the jam. Sprinkle the cooled baked goods with powdered sugar. Enjoy the treat with the whole family and serve it with tea or coffee. If you are watching your figure, then remember that the calorie content of jam puffs is quite high and is about 400 Kcal per 100 g of finished baked goods.

Puff pastries with jam are an affordable and tasty pastry, the preparation of which does not require any special culinary skills. There are various ways to cut the dough for this baking, let's look at some of them.

Jam puffs are a great addition to tea or coffee.

Ingredients

egg 1 piece(s) Apple jam 9 tbsp. Starch 2 tbsp. Yeast-free puff pastry 500 grams

Number of servings: 6
Cooking time: 30 minutes

Puff pastries with apple jam

You can try these simple puff pastries made from ready-made dough within half an hour after you start cooking.

Preparation:

Add starch to apple jam and mix well.
Thaw the dough in advance, then roll it out a little so that the sheet increases in size.
Make 2 cuts that will divide the dough sheet into three equal parts.
Place jam on one edge for three puff pastries, cover the part with jam with the other half.
Using the blunt side of a knife, separate the strips from each other along the notches. Pinch all edges with your fingers.
Cover a baking tray with baking paper and place the prepared puff pastries on it.
Make 3-4 cuts on each strip and brush them with beaten egg.

Bake for about 15 minutes until golden brown in an oven preheated to 200°.

Recipe for puff pastries with peach jam

These puff pastries are very easy and quick to prepare.

Ingredients:

yeast-free puff pastry – 1 package;
peach jam – 200 g;
egg – 1 pc.;
milk – 1 tbsp. l.;
breadcrumbs - 1 tbsp. l.;
sunflower oil – 1 tbsp. l.

Preparation:

Place the dough on a board, defrost it and cut it into squares.
Place 2 tbsp in the middle of each square. l. jam.
Brush the insides of the puff pastries with egg white, fold each square diagonally and press well on the two short sides.
Place the puff pastries on a baking sheet covered with baking paper and brush them with the whipped yolk-milk mixture.
Place the baking sheet in an oven preheated to 200° for 20 minutes until the pies are browned.

Cover the finished puff pastries with a paper towel for 15 minutes.

Layered “curls” with jam

These puff pastries have an unusual shape.

Ingredients:

puff pastry – 500 g;
fruit jam – 150 g.

Preparation:

Cut the defrosted dough into wide strips.
Roll out each strip so that it is about 40 cm long and 12 cm wide, apply a thin layer of jam and roll on both sides into pretzel rolls.
Wrap the pieces in foil and place in the freezer for 10 minutes. And then cut them into pieces 1 cm thick.
Place the curls on a greased baking sheet and bake for 10–15 minutes at 220° until golden brown.

You can involve children in preparing this baking. They will be happy to help you.

Baking from ready-made puff pastry will help you out if unexpected guests suddenly arrive. Just 20-30 minutes and the dessert is ready.