Pastry with plum jam and something fine from Delaco

Name: Pastry with plum jam and something fine from Delaco - Ionelia P.
Ingredients: 800 g puff pastry; 1 jar (450 g) plum jam; 2 tablespoons breadcrumbs; 1 egg; 1 teaspoon sugar; 1 tablespoon something fine from Delaco

Dessert - Pastry with plum jam and something fine from Delaco by Ionelia P. - Recipia

I sometimes get a sweet craving right when there's no time or desire for complicated things. I don’t know if I have the patience to wait two hours for a cake, but the puff pastry in the freezer usually saves me. The first time I made these treats in a hurry was because I had unexpected guests and a jar of plum jam that had been forgotten on the shelf. My braid never turns out “perfect,” but I don’t think that’s necessary; in my kitchen, it’s all about instinct and mood. Anyway, nothing was left on the plate, which is a sign that I did something right. If I were to summarize quickly: the whole assembly takes about 15-20 minutes, then around 25 minutes in the oven. It yields about eight decent-sized pieces, roughly palm-sized, enough for four to five people with coffee or a late breakfast. It’s an easy task; you don’t need pastry chef skills, and it works even for someone who’s handling puff pastry for the first time. I use the following ingredients, without much fuss: 800g puff pastry (I buy it frozen, usually the simple kind from the supermarket, but it should be of decent quality, not the cheapest, as that’s mostly water and bakes poorly). A jar of plum jam – about 450g. It can also be fruit preserves, but it’s important that it’s not too runny, or it will spill everywhere. Jam is thicker, just right for this. Two heaping tablespoons of plain breadcrumbs – their role is to absorb the moisture from the jam so it doesn’t leak during baking. If you forget it, it’s not a big deal, but it gets messier. One egg – for brushing on top at the end, to give it a nice shine and color. You can use just the yolk, but I use the whole egg. A teaspoon of sugar – helps with the caramelization on the surface, nothing complicated. A generous tablespoon of “Something Fine” from Delaco – it’s a creamy, spreadable fresh cheese. It adds a richer flavor on the outside, so it’s not just puff pastry and jam. If you don’t have it, you can use fattier cottage cheese or a bit of thicker sour cream, but I think “Something Fine” is closer to what’s needed for this kind of filling for the crust. Preparation steps, because I still learn something new every five times: 1. Take the puff pastry out of the freezer patiently, without forcing it. I leave it on the counter, in its packaging, for about 30-40 minutes. If you rush, it tears awkwardly when unwrapping. 2. In a small bowl, mix the jam with the two tablespoons of breadcrumbs. It shouldn’t be a thick paste, just enough to hold together without spilling at the first move. Some people add more breadcrumbs, but it becomes too dry, and the jam flavor gets lost. Just enough to bind it, no more. 3. Roll out the puff pastry on the work surface, directly on parchment paper if I’m in a hurry, with a little flour underneath to prevent sticking. I don’t roll it too thin; I keep it about half a centimeter thick. I cut it into eight roughly equal pieces – I don’t measure, but they should be about palm-sized each. 4. I make cuts on the sides of each piece, lengthwise – three or four strips on each edge, leaving about two fingers in the middle uncut so you can add filling. Don’t cut all the way through; leave some dough at the ends to hold it together. 5. In the center, I place about a tablespoon of the jam with breadcrumbs. Not too much, or it will spill out the sides. Now comes the fun part: I take one strip from the left, then one from the right, and place them over the filling diagonally, just enough to create a “braid” visually. It doesn’t have to be symmetrical, just cover it somewhat. 6. I transfer each piece to the baking tray lined with parchment paper. Puff pastry doesn’t like to be moved too much, as it falls apart, so don’t make them too far from the tray. 7. I beat the egg with the sugar and the spreadable cheese in a small bowl until there are no lumps. With a brush, I generously coat the top and edges of each piece. It gives a nice shine and that subtle milk aroma. 8. I preheat the oven to 180°C (with ventilation for me, but it works without). I place the tray in the middle, at a moderate heat, and let them bake for about 22-25 minutes. I keep an eye on them after 20 – they should be golden, not brown. Sometimes a bit of jam catches at the corners, but it’s not a problem as it becomes crispy and tasty. 9. When they’re done, I take them out and let them cool for about 5-10 minutes. If I cut them immediately, the jam will run. No one can resist tasting one warm, but ideally, you should let them cool to room temperature. I make this recipe very often for two reasons: first, it’s a lifesaver when you don’t want to whip cream or make dough. It works for breakfast, but also when someone drops by unexpectedly. Secondly, I love the combination of sweet with a bit of tartness from the jam and the thin layer of cheese on top. It’s a little crunchy, a little soft, and not overly sweet, so I don’t give in to a second piece. Plus, it’s the kind of recipe that can be adapted based on what you have at home – it’s exactly my kind of improvised dessert. Helpful tips, variations, and serving ideas Helpful tips: I most often make mistakes when I put too much jam or forget to mix it with breadcrumbs. Then it spills and burns on the tray. You don’t need to overload it, as the puff pastry will puff during baking. Don’t pull too hard on the strips while braiding – if you tear them, they won’t “seal” at the edges, and everything will spill out. It works easiest if you work with semi-cold dough, not at room temperature, but not frozen either. The egg with cheese needs to be beaten well, or else there will be chunks of cheese that burn on the surface. If you don’t want the dessert to be too shiny or don’t feel like beating an egg, you can brush it with just milk or water mixed with a bit of sugar. Substitutions and adaptations: Instead of plum jam, you can use any thicker jam – apples, apricots, sour cherries, but again, it shouldn’t be liquid. If you use homemade jam, sometimes you’ll need to add more breadcrumbs. The spreadable cheese can be replaced with plain cream cheese, fatty sour cream, or even mascarpone if you have leftovers from other desserts. Don’t try using butter; it results in a texture that’s too heavy and doesn’t bind well. For a diet – use sugar-free jam and whole grain or gluten-free puff pastry (there are options, but they don’t puff the same way, just so you know). You can reduce the sugar for brushing or even omit it. For a vegan version – there’s vegan puff pastry available in some stores, and for brushing, use plant-based milk mixed with a bit of maple syrup or brown sugar. You can replace the cheese with a thicker plant-based yogurt. Variations: I’ve also tried adding some ground nuts mixed into the jam – they add crunch and eliminate the need for breadcrumbs. If you want a special occasion dessert, after taking them out of the oven, you can sprinkle powdered sugar or even a dash of cinnamon on top. You can make a savory version with cheese, herbs, and a little salt instead of jam – again, just make sure the filling isn’t too liquid. Sometimes I sprinkle poppy seeds or sesame seeds on top after brushing with egg – they add a bit of extra flavor and look nice. Serving ideas: They pair best with black tea or strong coffee, especially in the morning. For kids, they go well with a glass of milk or plain yogurt. If you want to seem fancier at a meal, serve them with some fresh fruit on the side to balance the flavor (slices of apples, pears, or even grapes). They’re also great as a quick dessert for a picnic or for a work lunch. Frequently asked questions Can I use homemade puff pastry? Yes, but you’ll likely get more tangled up, and honestly, I don’t recommend it if you want speed. Homemade puff pastry is tastier, but it only works if you have the time and desire to roll and fold. Store-bought is good too, as long as it’s not loaded with cheap margarine. Can they be made in advance and frozen? Yes, but it’s best to bake them and then freeze, not raw. Let them cool, put them in a bag, and into the freezer. When needed, reheat them for 10 minutes in the oven directly from the freezer. I don’t recommend keeping them raw in the freezer because the jam will separate, and the puff pastry will absorb too much water. Can they be made with another type of cheese? Sure. If you want a stronger flavor, go for creamier cottage cheese or even ricotta. If you don’t have those, you can use sour cream or just leave them with beaten egg. “Something Fine” from Delaco has a subtle taste that doesn’t overpower the jam, which is why I usually use it. What can I do if the jam spills during baking? I try to put less or add another tablespoon of breadcrumbs. If it still spills, it’s not a big deal, but next time be careful not to overload the center and to seal the edges well. Can I put something else instead of jam? Yes, you can also use thicker chocolate spread, nut cream, or even sautéed apples with cinnamon and sugar. The key is that the filling should be denser so it doesn’t spill; otherwise, it won’t be the same story during baking. Nutritional values (approximate) This is not a diet dessert, just to be clear. One piece out of the eight has about 200-250 calories, depending on how much jam and cheese you use and how “heavy” the puff pastry is (some brands are full of vegetable fats). About 25-30g of carbohydrates, 6-8g of fats, 2-3g of protein per piece, plus natural sugar from the jam and a bit from the puff pastry/cheese. What I like is that it’s not overly sweet and has fiber from the breadcrumbs and jam, so it doesn’t sit heavily in the stomach. If you swap the jam for something sugar-free or use light cheese, you’ll reduce the calories a bit, but I don’t consider it a recipe for when you’re on a diet. Still, it’s cleaner compared to cakes with margarine and colorants. How to store and reheat They stay fine the next day if you put them in a well-sealed container at room temperature. Don’t leave them uncovered, as they will dry out, and the puff pastry will become hard. If you want them warm, a quick 2-3 minutes in the oven (not in the microwave, as they get soggy and lose their crust) and they’re good to eat again. If they sit longer, after two days, you can freeze them. To defrost, put them directly in the oven – they’re like they were just made. I usually keep them for a maximum of 3 days, as after that, they lose that nice texture on the outside. That’s about it for this recipe; I make it often, without much hassle, and always differently, based on what I have in the fridge.

Preparation

I let the puff pastry thaw, then I emptied the jam from the jar and mixed it with the breadcrumbs (so it doesn't run out of the dough while baking). Then I rolled out the puff pastry, not too thin, and cut it into 8 larger pieces. I made small cuts on the sides of each piece but not all the way through (so we can braid them), added the jam, braided them, and placed them in a baking tray lined with parchment paper. I whisked the egg well with sugar and something fine from DELACO, then brushed them with a silicone brush and put them in the preheated oven at 180 degrees. We leave them until they turn golden brown... Enjoy your meal! They go very well with tea or coffee.