Homemade pastries (with jam)

Singlemade: Homemade pastries (with jam)

Making your own puff pastry dough is not Singlemade’s thing. It takes a lot of work, concentration and just the right kind of butter… In other words, it’s something for professional bakers or the advanced amateur-patissier.

Because we like things quick and easy, ready-made puff pastry is an ideal solution. You can find high quality and inexpensive dough almost anywhere.

You can take puff pastry in all directions: savoury, sweet, dinner or lunch, appetizer or dessert. We’ll spoil ourselves with this one: jam pastries. Fit for a luxurious Sunday breakfast or just for afternoon tea!

Singlemade: Homemade pastries (with jam)

Print Recipe
Homemade pastries (with jam)
Homemade pastries (with jam)
Course Breakfast, Dessert
Cuisine Belgian
Prep Time 20-25 min
Servings
small pastries
Ingredients
Course Breakfast, Dessert
Cuisine Belgian
Prep Time 20-25 min
Servings
small pastries
Ingredients
Homemade pastries (with jam)
Instructions
  1. Preheat the oven to 200°C.
  2. Break the egg into a cup, add a pinch of salt and whisk until even.
  3. Roll open the puff pastry dough on a baking paper and tug on the paper, flattening out the dough.
  4. To make one pastry we’ll need 2 identical squares of dough of about 10 by 10 cm. The size doesn’t really matter, as long as you have equal pairs. So it’s best to divide the dough using a ruler. Use a sharp knife to cut it to size, to avoid tearing it.
  5. Lay out single squares on the baking tray. Make sure they don’t touch and they’re spread out evenly, so they’ll bake evenly.
  6. Paint the squares’ edges with the egg.
  7. Put a teaspoonful of jam in the centre of each square.
  8. Make 3 cuts in the middle of the other squares, staying about 2 cm away from the edges.
  9. Now pair these squares up with their other halves on the baking tray. Lay them over the others and press the edges together carefully with your fingers.
  10. Carefully paint the egg over them. If you want, you can sprinkle some coarse sugar over them.
  11. Bake until golden brown for about 15-20 minutes.
  12. Set to cool on a grill. You can sprinkle them with some powdered sugar. Done!
Recipe Notes

* No square pastry dough to be found? Cut it into a square first then. Use the leftovers to make witches’ fingers or soup sticks.

** The quality of the pastry dough and of the jam, of course, determines the final product, so don’t cheap out. And chunky jam is always better dan smooth!

Tip: if you want a golden brown crust, you’ll have to use egg or milk. If you don’t paint the pastry with this, it won’t turn brown and it won’t look very appetizing!


Input Singlemade test panel

The testers were all eager to give this one a go!

Jomme was the first to give me feedback. He used a pretty runny jam, so the filling ran out a bit. His tip: Use a less runny jam. 🙂
He used a combi-oven. He baked the pastries on the baking paper on the glass tray at the bottom. The tops were well done, but the undersides were undercooked.
Tip: You should bake puff pastry on a (metal) tray, as it’s a better conductor than glass. Nevertheless, they all tasted great!

Stiene couldn’t find a square piece of pastry dough, so she made some beautiful round pastries. She even went out of her way to get some coarse sugar. She loved how easy they were to make!

Christel used a round piece of dough as well, causing her pastries to be shaped a bit oddly. She ate them while ironing and found the pastries to be the perfect power food, as well as a rewarding treat. 🙂 In other words: approved!
Christel’s tip: If your jam is too solid, spread it a bit over the dough.


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)