epicurious5.0
Puff and Jam Flowers
Think of these as pastry cookies: a toast and jam affair but in handheld, crunchy, flaky, buttery, jammy form, made using store-bought puff pastry.
👥 9 Servings👤 Christina Tosi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●knife
📝 Preparation Steps
1
On a clean countertop, unroll and thaw the sheet of puff pastry at room temperature for 20 to ⏱️ 30 minutes until pliable.
2
Heat the oven to 375°F. Pan-spray or line a halfsheet pan with parchment paper or a silicone baking mat.
3
Score then cut the puff pastry into nine 3 × 3-inch squares.
4
Beat the egg with a pinch of salt and lightly brush the edges of each pastry square with egg wash. Top each square with 1 teaspoon of jam, leaving the egg-washed edges bare.
large egg1
5
Lift the 4 corners of each pastry square to the center and pinch together to secure. Repeat once more with the newly formed corners to form a little package filled with jam. Flatten gently with your palm to form a puck.
6
Arrange the jam pucks on the prepared pan seam-side down. Freeze for ⏱️ 10 minutes.
7
Use a paring knife to make 8 evenly spaced cuts around each cookie. The cuts should nearly meet in the center but leave a small center margin intact, like the hub of a wheel.
8
Pick up and twist each petal once to the right so the exposed side is now facing up. If a lot of jam leaks onto the pan in this process, you may have cut too close to the center, but not to worry, simply replace the bottom parchment so it doesn’t scorch in the oven.
9
Brush the flowers with egg wash and sprinkle turbinado sugar in each cookie’s center.
large egg1
10
Bake at 375°F until puffed and deep golden, 16 to ⏱️ 18 minutes.
11
Serve warm or cool completely on the pan. Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 2 days; in the freezer, they will keep for 1 month.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...