Writing this blog entry takes longer than it takes to make this delicious dessert. I saw this on FoodNetwork, but there was no oven temperature and no duration listed, so I’ve been experimenting for a few weeks. It was a hit at work when I brought them in. Here is what I came up with (mostly inspired by Sunny Anderson’s recipe on FoodNetwork).
1 sheet of puff pastry (I used two)
2-4 tablespoons of fruit jam (I use apricot and strawberry; one for each sheet)
1 egg for the egg wash
Powdered sugar (optional)
Thaw the dough according the packaging
Microwave the fruit jam for about 20 seconds
1. Open the dough and straighten it out (if you bought the same dough as I did, it will be folded into 3, like a piece of paper).
2. Spread the jam evenly, so as not to have too many clumps
3. Roll the opposite ends of the dough so they meet in the middle (start from the sides that are opposite the lines folding). Flip the dough with the seam down.
4. Cut into 12-15 pieces. If you cut it into 15 pieces, chances are that they pieces will fall and won’t look pretty and they will ooze.
5. Brush with the egg wash
6. Preheat the oven to 400 degrees. Place the cut pieces on parchment paper and place into the oven for about 15 minutes. Space them a few inches apart. If they’re too close, like in the picture, they’ll get stuck together when they puff up. Not really pretty but still tasty.
7. When cool, sprinkle with powdered sugar.