Puff Pastry "Fingers" with Jam
This recipe is even easier (I know it’s really hard to believe) than my other puff pastry desert. It’s equally delicious, but I think that my dad likes this better because the can control (read pile on) the amount of strawberry jam. Here, I just placed a small bowl of softened jam so people can dip and eat as much as they’d like.
1 box Puff pastry dough (I used one sheet)
Jam (which ever you like, as much as you like)
1. Cut the puff pastry dough in half lenghth-wise and then in about inch intervals.
2. Bake until golden and puffy (about 400 degrees for about 12 minutes)
3. Dip the “fingers” into warmed jam. Or, split the “fingers” and fill them with jam (so the jam is sandwiched between the pieces of puff pastry).
Puff Pastry Dough
Puff Pastry "Fingers"
Puff Pastry Dessert
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).
Ingredients for Dessert
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.
Spread Jam on Dough
Rolling Dough - Step 3
Rolled Dough with Jam - Step 3
Too Close and Too Thin
Not too pretty