![Dessert - Star Cookies with Jam [vegan] by Sorina D. - Recipia](https://recipes-yum.com/images/recipes/desert/twmad88d39ac64bbe3b5df036e0d59aed1991311d97.jpg.webp "Dessert - Star Cookies with Jam [vegan] by Sorina D. - Recipia")
When I have puff pastry sheets in the freezer and I'm not in the mood for complicated desserts, I make these little stars with jam. They don't take much time, don't dirty many dishes, and the ingredients are always available at home. Plus, they don't contain eggs or milk, so they're vegan, but you won't even miss them. The pastry absorbs all the flavor of the jam, resulting in a simple, quick dessert with a crunchy texture.
Quick Info
Total Time: 35-40 minutes (including thawing the dough)
Servings: 20-24 stars, depending on the shape used
Difficulty: Easy
Ingredients
2 sheets of puff pastry (approx. 900 g in total, usually 450 g/sheet, ready to use after thawing)
300 g fruit jam (mixed or to taste; should be a bit thicker, not runny)
Juice from 1/2 orange (enough to brush the top sheet)
2-3 tablespoons coconut flakes
24 candied cherries (or as many stars as you make)
Powdered sugar (optional, for serving)
Instructions
1. Take the sheets of puff pastry out of the freezer and let them thaw slowly at room temperature. Don't rush the process in the oven or microwave, as they will become sticky.
2. Preheat the oven to 200°C (top and bottom heat, no fan at first).
3. On a clean surface, unfold the first sheet of dough directly on parchment paper. Spread the jam evenly over the entire surface with a spatula or the back of a spoon. Be careful not to put too much jam at the edges, so it doesn't overflow while baking.
4. Place the second sheet of dough over the first, pressing gently with your palms to stick it together, especially at the edges.
5. Brush the top surface with the orange juice using a brush. Don't pour directly, so the pastry doesn't get too soggy.
6. Sprinkle the coconut flakes on top, just enough to lightly cover the surface.
7. Using a cookie cutter (star-shaped, or whatever you have), cut out as many shapes as possible from the stacked sheets. If you don't have a star shape, any small shape will work. Gather the remaining scraps and you can use them for a few improvised pieces, but they will be less uniform.
8. Place each star on a baking tray lined with parchment paper, leaving a little space between them. Put a candied cherry in the center of each star, pressing gently to sink it slightly into the dough.
9. Bake in the preheated oven at 200°C, on the middle rack, for 15-20 minutes, until they turn golden on top and at the edges. From experience, the last few minutes make a difference in achieving a crunchy texture.
10. Remove the stars and let them cool on a wire rack or directly on paper. If you want them sweeter, sprinkle a little powdered sugar when they are completely cool.
Why I make this recipe often
It doesn't require planning and is quick to make, even when I'm not in the mood for something complicated. For guests or a sweet craving, the combination of puff pastry and jam is always appreciated. They keep well for 2-3 days and you can use any jam you have in the fridge.
Tips and Variations
Tips
Use a firmer jam so it doesn't run during baking.
If the edges of the dough sheets are very dry after thawing, trim them slightly before using.
Candied cherries can be replaced with raisins, almonds, or nothing, if you don't have any.
Don't overcrowd the tray with shapes; the pastry needs space to rise.
Substitutions
Puff pastry can be store-bought, either classic or vegan, both work.
If you don't have jam, you can use any fruit preserve, but if it's too runny, heat it for a few minutes to thicken.
Instead of orange juice, you can brush with a little plant-based milk or even water, if needed.
Coconut flakes can be replaced with poppy seeds or brown sugar.
Variations
You can add a pinch of cinnamon to the jam for flavor.
Apricot, plum, or sour cherry jam completely changes the taste.
If you don't want to make stars, cut squares with a sharp knife and decorate each with a piece of candied fruit or nut.
Serving Ideas
They are good as a quick snack with coffee or tea.
They can be taken on a picnic, packed, and won't crumble easily.
They are also suitable for holiday meals or festive platters, as they look good.
Frequently Asked Questions
1. Can I use homemade puff pastry?
Yes, but it should be thin and not contain animal fat if you want it to remain vegan. Homemade puff pastry will have a richer taste, but it takes longer to make.
2. Can they be made in other shapes, not just stars?
Any small shape is suitable. I've made rounds or squares when I didn't have other shapes.
3. What do I do with the leftover dough after cutting?
You can roll it out again carefully and cut out a few more cookies, or bake it as is, with jam on top.
4. How do I prevent the puff pastry from sticking to the parchment paper?
If the paper is good and the pastry isn't too wet, it shouldn't stick. If you still have problems, sprinkle a little flour between the paper and the dough.
5. Can I use fruit preserves instead of jam?
Yes, but it should be without large fruit pieces and as thick as possible; otherwise, it may run during baking.
Nutritional Values
One star (approx. 45 g) has about 110-130 kcal, depending on the type of jam and pastry. Of these, approx. 17 g carbohydrates, 4 g fats, and 1 g protein. They are small desserts but calorie-dense, like any pastry product.
Storage and Reheating
They can be stored at room temperature in a closed container for 2-3 days. The pastry is best within the first 24 hours, but it remains crunchy if not covered with foil or plastic. If they have softened, reheat them for 2-3 minutes at 180°C in the oven, uncovered. I do not recommend storing in the fridge, as they become moist.
These stars are quick, versatile, and solve any sweet craving without hassle. If you have puff pastry and some jam, you don't need to plan anything in advance.
Quick Info
Total Time: 35-40 minutes (including thawing the dough)
Servings: 20-24 stars, depending on the shape used
Difficulty: Easy
Ingredients
2 sheets of puff pastry (approx. 900 g in total, usually 450 g/sheet, ready to use after thawing)
300 g fruit jam (mixed or to taste; should be a bit thicker, not runny)
Juice from 1/2 orange (enough to brush the top sheet)
2-3 tablespoons coconut flakes
24 candied cherries (or as many stars as you make)
Powdered sugar (optional, for serving)
Instructions
1. Take the sheets of puff pastry out of the freezer and let them thaw slowly at room temperature. Don't rush the process in the oven or microwave, as they will become sticky.
2. Preheat the oven to 200°C (top and bottom heat, no fan at first).
3. On a clean surface, unfold the first sheet of dough directly on parchment paper. Spread the jam evenly over the entire surface with a spatula or the back of a spoon. Be careful not to put too much jam at the edges, so it doesn't overflow while baking.
4. Place the second sheet of dough over the first, pressing gently with your palms to stick it together, especially at the edges.
5. Brush the top surface with the orange juice using a brush. Don't pour directly, so the pastry doesn't get too soggy.
6. Sprinkle the coconut flakes on top, just enough to lightly cover the surface.
7. Using a cookie cutter (star-shaped, or whatever you have), cut out as many shapes as possible from the stacked sheets. If you don't have a star shape, any small shape will work. Gather the remaining scraps and you can use them for a few improvised pieces, but they will be less uniform.
8. Place each star on a baking tray lined with parchment paper, leaving a little space between them. Put a candied cherry in the center of each star, pressing gently to sink it slightly into the dough.
9. Bake in the preheated oven at 200°C, on the middle rack, for 15-20 minutes, until they turn golden on top and at the edges. From experience, the last few minutes make a difference in achieving a crunchy texture.
10. Remove the stars and let them cool on a wire rack or directly on paper. If you want them sweeter, sprinkle a little powdered sugar when they are completely cool.
Why I make this recipe often
It doesn't require planning and is quick to make, even when I'm not in the mood for something complicated. For guests or a sweet craving, the combination of puff pastry and jam is always appreciated. They keep well for 2-3 days and you can use any jam you have in the fridge.
Tips and Variations
Tips
Use a firmer jam so it doesn't run during baking.
If the edges of the dough sheets are very dry after thawing, trim them slightly before using.
Candied cherries can be replaced with raisins, almonds, or nothing, if you don't have any.
Don't overcrowd the tray with shapes; the pastry needs space to rise.
Substitutions
Puff pastry can be store-bought, either classic or vegan, both work.
If you don't have jam, you can use any fruit preserve, but if it's too runny, heat it for a few minutes to thicken.
Instead of orange juice, you can brush with a little plant-based milk or even water, if needed.
Coconut flakes can be replaced with poppy seeds or brown sugar.
Variations
You can add a pinch of cinnamon to the jam for flavor.
Apricot, plum, or sour cherry jam completely changes the taste.
If you don't want to make stars, cut squares with a sharp knife and decorate each with a piece of candied fruit or nut.
Serving Ideas
They are good as a quick snack with coffee or tea.
They can be taken on a picnic, packed, and won't crumble easily.
They are also suitable for holiday meals or festive platters, as they look good.
Frequently Asked Questions
1. Can I use homemade puff pastry?
Yes, but it should be thin and not contain animal fat if you want it to remain vegan. Homemade puff pastry will have a richer taste, but it takes longer to make.
2. Can they be made in other shapes, not just stars?
Any small shape is suitable. I've made rounds or squares when I didn't have other shapes.
3. What do I do with the leftover dough after cutting?
You can roll it out again carefully and cut out a few more cookies, or bake it as is, with jam on top.
4. How do I prevent the puff pastry from sticking to the parchment paper?
If the paper is good and the pastry isn't too wet, it shouldn't stick. If you still have problems, sprinkle a little flour between the paper and the dough.
5. Can I use fruit preserves instead of jam?
Yes, but it should be without large fruit pieces and as thick as possible; otherwise, it may run during baking.
Nutritional Values
One star (approx. 45 g) has about 110-130 kcal, depending on the type of jam and pastry. Of these, approx. 17 g carbohydrates, 4 g fats, and 1 g protein. They are small desserts but calorie-dense, like any pastry product.
Storage and Reheating
They can be stored at room temperature in a closed container for 2-3 days. The pastry is best within the first 24 hours, but it remains crunchy if not covered with foil or plastic. If they have softened, reheat them for 2-3 minutes at 180°C in the oven, uncovered. I do not recommend storing in the fridge, as they become moist.
These stars are quick, versatile, and solve any sweet craving without hassle. If you have puff pastry and some jam, you don't need to plan anything in advance.