Chaussons la Confiture
Yield
12 piecesPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
puff pastry
|
|
| 1 | x |
fruit jam
|
*
|
| 1 | each |
eggs
|
|
| 1 | x |
suar
crystalized |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
puff pastry
|
|
| 1 | x |
fruit jam
|
*
|
| 1 | each |
eggs
|
|
| 1 | x |
suar
crystalized |
* |
Directions
Heat oven to 200oC.
Roll out the pastry to about ½ cm thick.
Cut out rounds using a 10 cm diameter cutter or a glass.
Cover one side of the rounds with jam.
Beat the egg with a tablespoon of water, and brush the jam with a small amount of egg.
Fold the rounds in half and press the edges firmly.
Place on a dampened baking tray, paint with egg, and sprinkle with sugar.
Bake in the center of the oven for about 20 mins.
- DO NOT open the oven door during the first ¼ of an hour ! Remove from oven when nicely colored, and serve hot or cold.
