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Chaussons La ConfitureRecipe : Chaussons La Confiture
Procedure :
500 g Puff pastry Jam 1 Egg Cristallised sugar Heat oven to 200oC. Roll out the pastry to about 1/2 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 1/4 of an hour ! Remove from oven when nicely colored, and serve hot or cold. |
