Lovely Little Jammy Puffs

20 Aug

Today I made some Lovely Little Jammy Puffs, a variation on Danish Pastries, or Jam Turnovers or whatever. They are stupidly easy, work every time, take little effort or expense and everyone likes them. And any recipe that needs only three ingredients has to be a winner, right?

Here goes. Buy some Puff Pastry (don’t ever think of making your own, it’s such a fiddle)  and roll it out into as big and thin a rectangle as you can. Heat the oven to 200C.  Now cut up the pastry into 5cm X 5cm squares – you should get around  30 to 36 squares. Into the centre of each square place a blob of apricot jam slightly less than a teaspoon. At this point you may worry that you are being mean and putting in far too little jam, but don’t be tempted to use more, as it will just run off the pastry, onto the baking tray and make a horrible gungy mess.

Place the squares on a baking sheet (no need to grease it) and fold two of the corners into the centre as in the photo. The jam will keep them stuck down but once baked they’ll puff open and the jam will remain in the little well in the centre. That’s the plan anyway. Pop into the oven and bake for a mere ten minutes. That’s enough for the pastry to puff up and turn golden – you don’t want them too dark. Once baked let them cool on a rack while you make up the icing. Place 100g icing sugar in a bowl and add three teaspoons boiled (not boiling) water. Yes, you read that right. Just three teaspoons. Stir together until all the sugar has dissolved and formed a runny, creamy, dropping consistency. Not too thin not too thick. Using a teaspoon drizzled the water icing over the pastries. Let them cool – or if you prefer, don’t  – and consume on the same day with a mug of tea or coffee. Very moreish when warm. Very moreish when cold.



4 Responses to “Lovely Little Jammy Puffs”

  1. Jenny Lewis August 21, 2011 at 6:20 pm #

    Unsolicited comment…. I have tasted these and can state quite honestly they are GORGEOUS. I speak as one who is not so crazy about apricot jam, but in this situation – yummmmmmmmmmmmmmmmy.

  2. Pink Pumpkin August 21, 2011 at 7:11 pm #

    Thanks Jenny. Glad you enjoyed them. I wondered where they’d gone.

    • Pewi September 1, 2011 at 2:37 pm #

      In my tummy tum tum

      • Edyth Miles September 1, 2011 at 3:18 pm #

        It’s great to bake for such appreciative fans! 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: