Puff and Jam Flowers Recipe: How to make It

 Puff and Jam Flowers

These are a hard cookie to categorize, but essentially they’re a pastry cookie, a toast and jam affair but in handheld, crunchy, flaky, buttery, jammy form. Did your brain just explode?

The best part is that they are a complete breeze to make. If you haven’t already been converted to a store-bought puff pastry, now is the time, my friend.

I keep a log of puff pastry in the freezer from time to time when I want to feel fancy but only have 15 minutes. #NoShame

©Pixabay

If you’re not feeling the store-bought puff pastry, swap in half of the dough from the Glazed Triangles, roll into a 9 x 9-inch square, and start at step 2.

The thicker (less runny) the jam, the better here!

Ingredients: 

• frozen puff pastry 1 sheet (7 or 8 oz)
• 1 large egg
• kosher salt pinch
• 64g thick strawberry jam (or 3T your favorite!) 
• 25g turbinado sugar 2 T

Instructions:

On a clean countertop, unroll and thaw the sheet of puff pastry at room temperature for 20 to 30 minutes until pliable. 

Heat the oven to 375°F. Pan-spray or line a half-sheet pan with parchment paper or a silicone baking mat. 

Score then cut the puff pastry into nine 3 × 3-inch squares. 

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. 

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. 

Arrange the jam pucks on the prepared pan seam-side down. Freeze for 10 minutes. 

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. 

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. 

Brush the flowers with egg wash and sprinkle turbinado sugar in each cookie’s center. 

Bake at 375°F until puffed and deep golden, 16 to 18 minutes.

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.