Jam-filled puff pastry crescents

Name: Jam-filled puff pastry crescents
Ingredients: 800 g puff pastry; 180 g jam; 15 g powdered sugar

Dessert - Jam-filled puff pastry crescents by Aurica F. - Recipia

Jam-filled puff pastry crescents are easiest to roll when the pastry is thawed but still cold. They come out with golden layers, crumbly edges and a soft, fruity filling. I make sure the pastry doesn’t get too soft before I cut it. Prep: 20 minutes. Cook: 24 minutes. Total: 44 minutes. Servings: 6. Approximately 620 kcal and 8 g protein per serving.

Ingredients

800 g puff pastry
180 g jam
15 g powdered sugar

Preparation

1. Roll out the thawed puff pastry and cut it into 12 equal squares. 2. Put 15 g of jam on each square. Roll the pastry into a crescent and curve the ends slightly. 3. Arrange the crescents on a baking tray and bake for 24 minutes at 200°C, until lightly golden on top. 4. Dust with powdered sugar before serving.

Notes

I used blackberry jam; plum jam works if it’s thick, and regular puff pastry contains gluten. Let them cool completely before sealing them in a container and keep them in the fridge for up to 3 days; if you put them in the container while warm, the layers soften from the steam. Very runny jam can leak through the seams, and large pieces of fruit make them harder to seal, so choose a thick, smooth filling. They’re like mini strudels rolled up individually, and the puff pastry turns crumbly as it cools. They go well with a cup of black tea.