I often resort to this puff pastry with jam when I have leftover frozen fruits from other desserts and I don't want to let them freeze. For me, it's one of the simplest options for a quick dessert, especially when I don't feel like complicating things. I make the jam on the spot, with whatever I have on hand, and the puff pastry saves me any hassle. The dessert turns out to be light and vegan, depending on what puff pastry you use.
Quick Info
Total time: about 45 minutes
Preparation time: 20 minutes (including thawing puff pastry)
Cooking/baking time: 20-25 minutes
Servings: about 20 pieces, depending on how large you cut the sheets
Difficulty: easy
Recipe type: quick, vegan dessert
Ingredients
1 package of puff pastry (enough for about 20 pieces)
500 g frozen fruits (ideally a mix of strawberries, blackberries, raspberries, but any combination can be used)
5 tablespoons sugar
Zest of 1 lemon
1 teaspoon lemon juice
50 ml water
Powdered sugar (optional, for decoration)
Preparation method
1. Take the puff pastry out of the freezer and let it thaw at room temperature. While it's getting ready to use, you can prepare the jam.
2. Put the frozen fruits directly into a pan or pot with a thicker bottom. Turn the heat to medium and let them thaw well.
3. When the fruits have softened, add the sugar, lemon zest, lemon juice, and water.
4. Stir constantly and simmer over medium heat until the liquid reduces and the jam thickens. It shouldn't become too thick, but the mixture shouldn't be watery. Let it cool well.
5. When the dough is completely thawed, cut it into squares of about 10 x 10 cm.
6. Place the squares on baking paper, directly on the baking tray. In the center of each square, place a heaping teaspoon of cooled jam.
7. Lift two opposite corners of each square and overlap them, forming a triangle. Press the edges well with a fork to prevent the filling from leaking out.
8. Bake in a preheated oven at 180°C until golden brown, usually 20-25 minutes. Each oven is a little different, check towards the end.
9. After taking them out of the oven, let them cool slightly, then dust with powdered sugar if desired.
Why I make this recipe often
First of all, it’s quick to make and doesn’t dirty too many dishes. It’s great when I crave something sweet without spending too much time in the kitchen. Plus, I can recycle any leftover frozen fruits without wasting anything. They can be easily transported if I need to take them somewhere.
Tips and variations
Tips
- Don’t use the jam while it’s hot, otherwise it can make the dough too soggy.
- Don’t overload each square with jam, as it will overflow during baking and burn.
- If you have patience, refrigerate the jam for 10-15 minutes before assembling. It’s easier to handle.
Substitutions
- Frozen fruits can be any that you have on hand, there’s no need for exact combinations.
- Sugar can be adjusted depending on how sweet the fruits are.
- If you have butter puff pastry and are not following a vegan diet, that works too.
Variations
- Instead of triangles, you can roll the dough with jam or make filled squares.
- If you like a more citrusy taste, increase the amount of lemon zest.
- It also works with store-bought jam, but the flavor of fresh jam from frozen fruits is different.
Serving ideas
- You can eat them cold or at room temperature.
- They go well with coffee or for breakfast.
- For an extra touch, you can serve them with a spoonful of plant-based yogurt if you’re following a vegan diet.
Frequently asked questions
Can I use just one type of fruit?
Yes, it works well with just one type of fruit, the important thing is to cook them enough to get a thicker jam.
Do I need to grease the puff pastry before baking?
No, for the vegan recipe, there’s no need to use egg or milk for greasing, just put it in the oven.
Is there a risk of the jam leaking on the tray?
If you put too much jam or don’t seal the edges well, there is a risk of it leaking a bit. It doesn’t affect the taste, but the edges may burn.
How do I know when the jam is ready?
The jam is ready when there’s no liquid on the surface and when you pull it with a spoon, it leaves a trail and doesn’t run quickly.
Nutritional values
Approximately, a piece of this puff pastry has around 100-120 kcal, depending on how much dough and filling each one has. For 20 pieces, with one package of puff pastry and 500 g of fruit with sugar:
- Calories: 100-120 kcal per piece
- Carbohydrates: 16-18 g
- Fats: 3-4 g
- Proteins: 1-2 g
These are approximate values, it greatly depends on the brand of puff pastry and how much filling is used.
Storage and reheating
They are best eaten on the day they are made. They can be stored for a day or two at room temperature, covered, so they don’t harden too much. I don’t recommend putting them in the fridge, as the dough will become soggy. If there are leftovers, they can be briefly reheated in the oven, but they will be crunchier fresh. If you want to take them to go, put them in a box that protects them from moisture.
Quick Info
Total time: about 45 minutes
Preparation time: 20 minutes (including thawing puff pastry)
Cooking/baking time: 20-25 minutes
Servings: about 20 pieces, depending on how large you cut the sheets
Difficulty: easy
Recipe type: quick, vegan dessert
Ingredients
1 package of puff pastry (enough for about 20 pieces)
500 g frozen fruits (ideally a mix of strawberries, blackberries, raspberries, but any combination can be used)
5 tablespoons sugar
Zest of 1 lemon
1 teaspoon lemon juice
50 ml water
Powdered sugar (optional, for decoration)
Preparation method
1. Take the puff pastry out of the freezer and let it thaw at room temperature. While it's getting ready to use, you can prepare the jam.
2. Put the frozen fruits directly into a pan or pot with a thicker bottom. Turn the heat to medium and let them thaw well.
3. When the fruits have softened, add the sugar, lemon zest, lemon juice, and water.
4. Stir constantly and simmer over medium heat until the liquid reduces and the jam thickens. It shouldn't become too thick, but the mixture shouldn't be watery. Let it cool well.
5. When the dough is completely thawed, cut it into squares of about 10 x 10 cm.
6. Place the squares on baking paper, directly on the baking tray. In the center of each square, place a heaping teaspoon of cooled jam.
7. Lift two opposite corners of each square and overlap them, forming a triangle. Press the edges well with a fork to prevent the filling from leaking out.
8. Bake in a preheated oven at 180°C until golden brown, usually 20-25 minutes. Each oven is a little different, check towards the end.
9. After taking them out of the oven, let them cool slightly, then dust with powdered sugar if desired.
Why I make this recipe often
First of all, it’s quick to make and doesn’t dirty too many dishes. It’s great when I crave something sweet without spending too much time in the kitchen. Plus, I can recycle any leftover frozen fruits without wasting anything. They can be easily transported if I need to take them somewhere.
Tips and variations
Tips
- Don’t use the jam while it’s hot, otherwise it can make the dough too soggy.
- Don’t overload each square with jam, as it will overflow during baking and burn.
- If you have patience, refrigerate the jam for 10-15 minutes before assembling. It’s easier to handle.
Substitutions
- Frozen fruits can be any that you have on hand, there’s no need for exact combinations.
- Sugar can be adjusted depending on how sweet the fruits are.
- If you have butter puff pastry and are not following a vegan diet, that works too.
Variations
- Instead of triangles, you can roll the dough with jam or make filled squares.
- If you like a more citrusy taste, increase the amount of lemon zest.
- It also works with store-bought jam, but the flavor of fresh jam from frozen fruits is different.
Serving ideas
- You can eat them cold or at room temperature.
- They go well with coffee or for breakfast.
- For an extra touch, you can serve them with a spoonful of plant-based yogurt if you’re following a vegan diet.
Frequently asked questions
Can I use just one type of fruit?
Yes, it works well with just one type of fruit, the important thing is to cook them enough to get a thicker jam.
Do I need to grease the puff pastry before baking?
No, for the vegan recipe, there’s no need to use egg or milk for greasing, just put it in the oven.
Is there a risk of the jam leaking on the tray?
If you put too much jam or don’t seal the edges well, there is a risk of it leaking a bit. It doesn’t affect the taste, but the edges may burn.
How do I know when the jam is ready?
The jam is ready when there’s no liquid on the surface and when you pull it with a spoon, it leaves a trail and doesn’t run quickly.
Nutritional values
Approximately, a piece of this puff pastry has around 100-120 kcal, depending on how much dough and filling each one has. For 20 pieces, with one package of puff pastry and 500 g of fruit with sugar:
- Calories: 100-120 kcal per piece
- Carbohydrates: 16-18 g
- Fats: 3-4 g
- Proteins: 1-2 g
These are approximate values, it greatly depends on the brand of puff pastry and how much filling is used.
Storage and reheating
They are best eaten on the day they are made. They can be stored for a day or two at room temperature, covered, so they don’t harden too much. I don’t recommend putting them in the fridge, as the dough will become soggy. If there are leftovers, they can be briefly reheated in the oven, but they will be crunchier fresh. If you want to take them to go, put them in a box that protects them from moisture.