I have made plum jam pastries many times, especially when I need a simple dessert that doesn't require eggs or milk. It's the kind of recipe I prepare at the beginning of autumn when I have homemade plum jam. The dough is soft and easy to work with, and the filling won't leak if I choose a well-set jam. They are perfect for fasting days or when I want something quick and uncomplicated.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 20-30 minutes
Rising time: about 1 hour, maybe a little longer if it's cool
Baking time: 20-25 minutes
Servings: 14-18 pastries, depending on the size of the glasses used
Difficulty: easy-medium
Recipe type: fasting dessert, jam pastry
Ingredients
500 g all-purpose flour
25 g fresh yeast
2 tablespoons sugar
1 packet vanilla sugar
200-250 ml lukewarm water (usually I start with 200 ml and add more if the dough is too stiff)
70 ml oil
a pinch of salt
half a teaspoon of cinnamon (for sprinkling on top)
300 g plum jam (ideally thick, so it doesn't run during baking)
granulated sugar (for sprinkling)
1 packet powdered vanilla sugar (for finishing)
Preparation Method
1. Sift the flour into a large bowl. Add the crumbled fresh yeast directly over the flour and a pinch of salt.
2. In a small bowl, warm the water (it shouldn't be hot). Dissolve the sugar and vanilla sugar in it, stirring until it melts.
3. Gradually pour the liquid over the flour, mixing with a spoon or by hand until the dough comes together. When it starts to take shape, knead for about 5-6 minutes, adding the oil in a thin stream at the end. The dough will become elastic and slightly shiny.
4. Cover the bowl with a cloth and let it rise in a warm place, away from drafts, until it doubles in size. This usually takes about an hour.
5. Turn the dough out onto a floured surface. Roll it out into a thick sheet about 0.5-0.8 cm thick. Use a wider glass to cut out circles (dough rounds).
6. Slightly stretch each circle with your hand to achieve a suitable shape for wrapping. Place a teaspoon of plum jam in the center.
7. Fold the edges over the filling and seal them tightly to prevent the filling from leaking. The pastry will have an irregular shape; it doesn't need to be perfect.
8. Place the pastries on a baking tray lined with parchment paper, seam side down, leaving a small space between them.
9. Sprinkle granulated sugar mixed with cinnamon on top.
10. Place the tray in a preheated oven at 180°C. Baking takes 20-25 minutes, depending on the oven. When they are lightly browned, remove them.
11. While they are still hot, sprinkle powdered vanilla sugar on top to create a light, aromatic crust.
Why I Make This Recipe Often
It's quick to make, and the ingredients are always on hand. The dough is elastic and doesn't tear easily. The pastries stay soft even the next day. They are also suitable for fasting. I love that I can use any thick jam I have on hand.
Tips and Variations
Tips
If the dough seems too stiff, add a tablespoon of water. If it's too soft, add a little more flour while kneading.
The jam should be thick, not runny, to prevent leaking during baking.
Don't overfill the pastry; otherwise, it may open during baking.
Leave space between the pastries on the tray as they will rise a bit while baking.
Sprinkle powdered vanilla sugar as soon as you take them out of the oven.
Substitutions
You can use brown sugar instead of white sugar.
Dried yeast (7 g) can replace fresh yeast if you don't have any.
Other thick jams can substitute for plum jam if you don't have it on hand or want a different flavor.
Variations
Instead of cinnamon, you can use grated lemon zest sprinkled on top.
If you want a crunchier crust, you can sprinkle a little ground nuts over the pastries before baking.
You can make smaller pastries, like mini-sweet appetizers, using a smaller glass for cutting.
Serving Ideas
They can be enjoyed plain, with tea or coffee.
They are also good cold, packed for school or work.
Pair them with a fruit compote in season.
Frequently Asked Questions
1. Can I use dried yeast?
Yes, you can use 7 g of dried yeast instead of fresh yeast. Just mix it directly into the flour; there's no need to dissolve it separately.
2. What kind of jam is suitable?
A thick plum jam works best, so it doesn't run. You can also use apple or apricot jam if it's well-set.
3. Can I make the recipe without cinnamon?
Yes, if you don't like cinnamon, you can omit it or replace it with vanilla or grated lemon zest.
4. What can I brush the pastries with if I'm not fasting?
You can brush them with a little milk or beaten egg before baking for a more golden color.
5. How thick should the dough sheet be?
Ideally, it should be 0.5-0.8 cm thick. If it's too thin, the pastries won't hold the filling well; if it's too thick, they become too fluffy and won't bake evenly.
Nutritional Values
Approximately per medium pastry:
- 120-150 kcal
- 28 g carbohydrates
- 2.5 g fat
- 2.7 g protein
Quantities may vary depending on how big you make them and how much jam you use. They are quite filling for a fasting dessert.
Storage and Reheating
Plum jam pastries can be stored for 2-3 days at room temperature in a covered container or a paper bag. They won't become hard, but they will lose some freshness. They can be reheated for 3-4 minutes in a conventional oven or 15-20 seconds in the microwave. I do not recommend freezing, as the texture changes upon thawing.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 20-30 minutes
Rising time: about 1 hour, maybe a little longer if it's cool
Baking time: 20-25 minutes
Servings: 14-18 pastries, depending on the size of the glasses used
Difficulty: easy-medium
Recipe type: fasting dessert, jam pastry
Ingredients
500 g all-purpose flour
25 g fresh yeast
2 tablespoons sugar
1 packet vanilla sugar
200-250 ml lukewarm water (usually I start with 200 ml and add more if the dough is too stiff)
70 ml oil
a pinch of salt
half a teaspoon of cinnamon (for sprinkling on top)
300 g plum jam (ideally thick, so it doesn't run during baking)
granulated sugar (for sprinkling)
1 packet powdered vanilla sugar (for finishing)
Preparation Method
1. Sift the flour into a large bowl. Add the crumbled fresh yeast directly over the flour and a pinch of salt.
2. In a small bowl, warm the water (it shouldn't be hot). Dissolve the sugar and vanilla sugar in it, stirring until it melts.
3. Gradually pour the liquid over the flour, mixing with a spoon or by hand until the dough comes together. When it starts to take shape, knead for about 5-6 minutes, adding the oil in a thin stream at the end. The dough will become elastic and slightly shiny.
4. Cover the bowl with a cloth and let it rise in a warm place, away from drafts, until it doubles in size. This usually takes about an hour.
5. Turn the dough out onto a floured surface. Roll it out into a thick sheet about 0.5-0.8 cm thick. Use a wider glass to cut out circles (dough rounds).
6. Slightly stretch each circle with your hand to achieve a suitable shape for wrapping. Place a teaspoon of plum jam in the center.
7. Fold the edges over the filling and seal them tightly to prevent the filling from leaking. The pastry will have an irregular shape; it doesn't need to be perfect.
8. Place the pastries on a baking tray lined with parchment paper, seam side down, leaving a small space between them.
9. Sprinkle granulated sugar mixed with cinnamon on top.
10. Place the tray in a preheated oven at 180°C. Baking takes 20-25 minutes, depending on the oven. When they are lightly browned, remove them.
11. While they are still hot, sprinkle powdered vanilla sugar on top to create a light, aromatic crust.
Why I Make This Recipe Often
It's quick to make, and the ingredients are always on hand. The dough is elastic and doesn't tear easily. The pastries stay soft even the next day. They are also suitable for fasting. I love that I can use any thick jam I have on hand.
Tips and Variations
Tips
If the dough seems too stiff, add a tablespoon of water. If it's too soft, add a little more flour while kneading.
The jam should be thick, not runny, to prevent leaking during baking.
Don't overfill the pastry; otherwise, it may open during baking.
Leave space between the pastries on the tray as they will rise a bit while baking.
Sprinkle powdered vanilla sugar as soon as you take them out of the oven.
Substitutions
You can use brown sugar instead of white sugar.
Dried yeast (7 g) can replace fresh yeast if you don't have any.
Other thick jams can substitute for plum jam if you don't have it on hand or want a different flavor.
Variations
Instead of cinnamon, you can use grated lemon zest sprinkled on top.
If you want a crunchier crust, you can sprinkle a little ground nuts over the pastries before baking.
You can make smaller pastries, like mini-sweet appetizers, using a smaller glass for cutting.
Serving Ideas
They can be enjoyed plain, with tea or coffee.
They are also good cold, packed for school or work.
Pair them with a fruit compote in season.
Frequently Asked Questions
1. Can I use dried yeast?
Yes, you can use 7 g of dried yeast instead of fresh yeast. Just mix it directly into the flour; there's no need to dissolve it separately.
2. What kind of jam is suitable?
A thick plum jam works best, so it doesn't run. You can also use apple or apricot jam if it's well-set.
3. Can I make the recipe without cinnamon?
Yes, if you don't like cinnamon, you can omit it or replace it with vanilla or grated lemon zest.
4. What can I brush the pastries with if I'm not fasting?
You can brush them with a little milk or beaten egg before baking for a more golden color.
5. How thick should the dough sheet be?
Ideally, it should be 0.5-0.8 cm thick. If it's too thin, the pastries won't hold the filling well; if it's too thick, they become too fluffy and won't bake evenly.
Nutritional Values
Approximately per medium pastry:
- 120-150 kcal
- 28 g carbohydrates
- 2.5 g fat
- 2.7 g protein
Quantities may vary depending on how big you make them and how much jam you use. They are quite filling for a fasting dessert.
Storage and Reheating
Plum jam pastries can be stored for 2-3 days at room temperature in a covered container or a paper bag. They won't become hard, but they will lose some freshness. They can be reheated for 3-4 minutes in a conventional oven or 15-20 seconds in the microwave. I do not recommend freezing, as the texture changes upon thawing.