Ingredients for Raspberry Jam Puffs
Puff pastry blitz:
- Premium wheat flour 1 1/2 cups
- Butter 200 g or good creamy margarine
- Salt 1/4 teaspoon
- Baking powder 1/2 tsp
- Sour cream (20%) 1/2 cup
- raspberry jam 350 g
For top puffs:
- egg 1 pc
- sugar 1/4 cup
- Main Ingredients Raspberry, Butter, Sour Cream, Flour, Puff Pastry
- Serving16 servings
Cutting board, Food processor, Knife, Rolling pin, Food film, Tea spoon, Bowl, Sieve, Silicone rug, Fork or whisk, Bowl, Pastry sheet, Baking parchment
Cooking puffs with raspberry jam:
Step 1: Cook the blitz puff pastry.
To get the same puffs as in the picture, you must strictly adhere to certain rules for the preparation of puff pastry. If you neglect them, then you will have a different dough, which I do not know, but it will definitely not be layered and airy.
First of all, all main products should be cold: flour, sour cream, butter. The temperature in the room should be no more than 20 degrees so that the products do not heat up quickly. Puff pastry, prepared in a room with a high temperature, turns out to be sticky, not suitable, the layers of the products are sticky.
It is not recommended to knead the dough with your hands: it quickly heats up from the heat of your hands and the oil "floats", but this cannot be allowed. Therefore, knead the dough in a food processor or spatula.
Didn't I scare you very much? In fact, not everything is as scary as it seems.
Sift flour into a bowl, add baking powder, salt - mix. In most recipes you will not find baking powder, but with it the dough is more airy.
Pour the prepared flour into the bowl of the combine (nozzle - knives) and add the butter cut into pieces.
Turn on the combine for a couple of minutes: the knives will grind the butter and grind it a little with flour.
If there is no combine, then you need to add oil to a bowl with prepared flour and quickly chop it into small pieces with a knife. Then knead the dough with a spatula.
Add sour cream to the butter and flour and turn the combine on for another minute or mix quickly with a spatula. The main advantage of preparing the dough with the help of a combine is speed, the products do not have time to heat up, and of course, you need less effort.
We shift the dough onto a silicone mat sprinkled with flour and form a rectangle. We roll it to a thickness of about 1 cm.
Gently pull one edge to the middle, cover with the second edge - this is how business letters are often folded.
Turn the folded dough with a narrow edge toward you and roll it again into a 1 cm thick rectangle and fold it the same way as the first time. Wrap the dough in cling film and put in the freezer for an hour (minimum 30 minutes) or just in the refrigerator for the whole night.
Step 2: Make puffs with raspberry jam.
Remove the dough from the refrigerator (or freezer), peel off the film and place it on a well-floured silicone mat.
Roll the dough into a layer no thicker than 0.5 cm.
Trim the edges to make a rectangle, do as you get, it is not necessary to strictly maintain the shape. Cut the formation into squares (approximately) with a side of 10-12 cm.
Lubricate the edges of the two sides of the square with water (or an egg), as if drawing a strip of width 0.5 cm. If this is not done, the edges of the puff will open during baking. Put a spoonful of jam in the center of each square.
Fold the triangle, press down the edges well. Put puffs on a sheet covered with baking parchment. Grease the top of the puff with a beaten egg and sprinkle with sugar.
Preheat the oven to 220 degrees. Bake puffs about 15-20 minutes.
Step 3: Serve the raspberry jam puffs.
With hot puffs, be careful - you can burn yourself with the filling, it is better to tolerate a little. Puffs are good in warm form, while the upper crust remains crispy. But within an hour after baking, it will become soft.
Serve puffs with raspberry jam for morning coffee or evening tea, for a pleasant conversation and in good company.
Enjoy your meal!
“The thicker the raspberry jam, the better.” If it is very liquid, then use only berries.
- The dough according to this recipe can be used to prepare puffs with different fillings, puff pastries and pies, but it is not suitable for puff pastries and croissants.