Puff Pastry Triangles with Jam
Two ingredients, a few minutes of hands-on work, and you have a proper tea-time pastry. You roll out store-bought puff pastry, cut it into squares, drop a spoonful of jam on each, and fold them into triangles; the oven does everything else, lifting the dough into dozens of paper-thin layers.
That lift comes from the nature of puff pastry (pâte feuilletée), a French construction of alternating sheets of dough and butter. As it bakes at 170°C (340°F), the water trapped between the layers flashes to steam and forces them apart, which is why such a minimal batch looks so impressive.
Three things that decide the outcome
- Use a thick jam or fruit butter, not runny preserves, which leak out and scorch. Apricot, plum, and apple all behave well.
- Seal the edges with damp fingers or press them with a fork, or the filling will burst open mid-bake.
- For gloss, brush the tops with beaten egg yolk; dust with powdered sugar just before serving.
They’re at their best warm, while the pastry is still crisp. Yeasted puff pastry bakes up fluffier, while plain (unyeasted) puff pastry stays more brittle and shatteringly flaky.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Roll out the pastry, cut it into squares, and place jam on each. Fold into triangles and pinch the edges shut.
Bake in an oven preheated to 170°C (340°F) for 35-40 minutes. Take the finished pastries out of the oven and let them cool for 15 minutes.
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