What do you get if you combine jam and puff pastry dough at your holiday table? This playful Christmas pastry — which is the perfect nibble to serve with coffee or after-dinner drinks.
I have always had a fondness for jam-filled pastries, and that probably has a lot to do with where I come from: Macedonia. Around the holidays, we are all about the “kola?i” (kolacky) and less about the classical sugar cookie. In fact, I don’t think we even have a recipe for sugar cookies.
In my latest installment of recreating a classic, I came up with this super-easy puff pastry cookie, which involves frozen puff pastry dough and jam. That’s it. Aaaand an egg wash, plus a sprinkle of powdered sugar for looks. Aaaand a bit of cutting around to make it look like a bow, or even a holy cross, according to my dad.
These are really easy to make, so long as you follow my very simple process and photo instructions.
Have fun and enjoy!
Step 1: Cut the puff pastry
Step 2: Score L-shaped cuts at the corners of each piece of pastry
Step 3: Place jam onto the middle of each piece of pastry
Step 4: Fold the corners up to make bows
Step 5: Press down the middle of each bow
Jam-filled Christmas puff pastries recipe
Prep time: 20 minutes | Inactive time: 15 minutes | Cook time: 13 minutes | Total time: 48 minutes
- 1 puff pastry sheet, 2 per box (can be found in the frozen section)
- 4 tablespoons strawberry jam
- 1 egg
- 1 tablespoon water
- Powdered sugar for dusting
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or Silpat.
- Lay the frozen puff pastry sheet on a clean work surface and allow it to thaw for 10 minutes. Do not unfold the dough until it’s thawed out, but make sure it is still cold when you do.
- Unfold the puff pastry and cut it into nine equal squares.
- With a sharp knife, score L-shaped cuts at the corners of each pastry square, as shown in the pictures above.
- Place about 1 teaspoon of jam onto the center of each puff pastry.
- Take the outer corner of each puff pastry and fold over into the middle. Do this with all four corners, shaping the folds into a bow.
- In a small bowl, beat the egg with 1 tablespoon of water and brush the edges of the pastries with a pastry brush.
- Bake for 13 to 14 minutes, or until they puff up and the edges are golden.
- Remove from the oven and transfer to a cooling rack.
- Dust with powdered sugar and serve.
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