Parisian with jam and nuts

Name: Parisian with jam and nuts - Dafina J.
Ingredients: Ingredients: 400 g flour; 25 g fresh yeast; 70 g sugar; 200 ml warm milk; 1 egg; 50 g butter; grated lemon zest; + 1 jar of plum jam; 100 g roasted walnuts; ground cinnamon (optional)

Dessert - Parisian with jam and nuts by Dafina J. - Recipia

Sometimes, when I have some old plum jam and nuts left in the cupboard, I make pastries with jam and nuts. The dough is quite simple, but you need a bit of patience for rising and shaping. It's not a recipe for a hurry, but it doesn't require too much experience either. The plum jam and roasted nuts give it a flavor that is worth the effort, especially with morning coffee or alongside tea. Quick Info Total time: about 2 hours (including rising) Preparation time: 20-30 minutes (without rising and baking) Baking time: about 35 minutes Servings: 16 small pastries Difficulty: medium Recipe type: sweet snack, ideal for breakfast or dessert Ingredients 400 g flour 25 g fresh yeast 70 g sugar 200 ml lukewarm milk 1 egg 50 g butter grated lemon zest 1 jar of plum jam 100 g roasted, chopped nuts ground cinnamon (optional) Preparation method 1. Dissolve the yeast in 50 ml of lukewarm milk. Set the mixture aside for a few minutes until it starts to bubble. 2. Melt the butter and mix it with the remaining milk (150 ml) and sugar until dissolved. 3. Place the flour in a large bowl. Make a well in the center, pour in the dissolved yeast, then add the melted butter mixture with milk and sugar, the beaten egg, and the grated lemon zest. 4. Mix with a spoon until the dough starts to come together, then knead by hand in the same bowl. The dough is quite soft at first, but after 8-10 minutes it becomes elastic. Do not add extra flour unless it sticks excessively to your hands. 5. Cover the bowl with plastic wrap and then with a towel to retain heat. Let the dough rise for an hour until it doubles in volume. If it's cool, you can keep the bowl near the lit stove. 6. When the dough has risen, turn it out onto a lightly floured surface and divide it into 16 roughly equal pieces. They don’t all have to be identical. 7. Roll each piece of dough into a rectangle. In the middle, place a tablespoon of plum jam mixed with the chopped roasted nuts. If I like it with cinnamon, I sprinkle a little over the jam. 8. Fold the bottom half of the rectangle over the filling and press the edges with your fingers to seal well. Cut the top half into strips (3-4 strips each), then wrap the strips over the roll to lightly cover the sealed part. 9. Place the pastries on a baking tray lined with parchment paper, cut side up. Cover them with a clean towel and let them rise for another 12-20 minutes. 10. Meanwhile, preheat the oven to low heat (about 170°C if I have an electric oven). 11. Brush each pastry with egg yolk. 12. Bake at low heat for about 35 minutes until they turn golden brown on the edges. Don’t leave them too long, so they don’t dry out. 13. Remove the pastries to a wire rack to cool. Once completely cool, dust them with vanilla sugar. Why I make this recipe often Because they keep well for 2-3 days, especially if I store them in a covered box. They are great for lunch boxes or breakfast, and I can use any jam I have on hand, although the plum jam with nuts is my favorite combination. I don’t need to make a separate dough for bread or other desserts to try them. Tips and variations Tips If the yeast doesn’t foam, I don’t continue – I use another yeast. The dough should be elastic and not tear when rolled out. For rising, a warm place away from drafts works well. Don’t overfill, so it doesn’t spill out while baking. Substitutions Dry yeast can be used (about 7 g), but I prefer fresh yeast for texture. Plum jam can be replaced with another thick jam, like apricot or cherry. Butter can be replaced with margarine, but the taste differs. Variations Without nuts, just with jam, for a simpler version. I sometimes add raisins to the nut mixture. I don’t insist on cinnamon; it depends on what I feel like. Serving ideas They are good plain, dusted with vanilla sugar. For breakfast, with milk or coffee. For dessert, warmed slightly in the oven and served with plain yogurt. Frequently asked questions 1. Can I use store-bought jam or does it have to be thick, homemade? Ideally, it should be a thick jam to avoid spilling while baking. If it’s too runny, I use less. 2. Can I make the dough a day in advance? Yes, it can be kept in the fridge, covered, and used the next day after reaching room temperature. 3. Do I need to roast the nuts beforehand? It’s not mandatory, but if I roast them for a few minutes in the oven or in a pan, they have more flavor. 4. What do I do if the dough sticks to the surface? I sprinkle a little flour on the surface, but without overdoing it, so the pastries don’t turn out too hard. 5. Can I freeze the baked pastries? Yes, they can be frozen. When I take them out, I let them thaw at room temperature, then reheat them slightly in the oven. Nutritional values Approximately, one pastry has around 160-180 kcal, depending on how much jam and nuts each one has. Carbohydrates: 25-28 g Proteins: 3-4 g Fats: 4-5 g Values are approximate and can vary based on the ingredients used and how large the portions are. Storage and reheating They store best at room temperature in a well-sealed box for 2-3 days. If they harden, they can be warmed for a few minutes in the oven or microwave, covered with a damp paper towel. I do not recommend storing in the fridge as they dry out faster. If there are leftovers, they can be frozen and then reheated directly in the oven.

Parisian with jam and nuts

Tags

Categories