This easy puff pastry and raspberry jam recipe is a quick and delicious treat, perfect for dessert, breakfast, or tea time. With flaky layers and a sweet jam filling, these heart-shaped pastries come together in minutes. Sprinkle with powdered sugar for an extra touch of sweetness. Use any jam you like for a fun twist!
Ingredients Needed
- 1 sheet puff pastry, thawed
- 3 tbsp (45g) raspberry jam
- 1 egg, beaten (for egg wash)
- Powdered sugar (icing sugar), to taste
How To Make Puff Pastry and Raspberry Jam
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the pastry: Roll out the puff pastry and cut it into 9 equal squares.
- Add the filling: Place 1 teaspoon of raspberry jam in the center of each square.
- Seal the pastries: Brush the edges with egg wash. Bring all four corners to the center, sealing the jam inside.
- Shape into hearts: Flip the pastry so the pinched side is underneath. Flatten gently with your palm until about 1 inch (2.5 cm) thick. Make 8 evenly spaced cuts around the circle without cutting through the center. Take two sections at a time and twist them inward to form a heart shape. Repeat for all sections.
- Bake: Transfer to the prepared baking sheet and bake for 15–20 minutes, or until golden brown and puffed.
- Serve: Sprinkle with powdered (icing) sugar and enjoy!
Recipe Tips
- Use cold puff pastry: Keep the pastry chilled before baking to ensure it puffs up beautifully and stays flaky. If it gets too soft, refrigerate for 10 minutes before shaping.
- Seal the pastry well: Make sure the edges are sealed tightly to prevent the jam from leaking out during baking. Press firmly when folding.
- Don’t overfill with jam: Too much jam can cause leaks and make the pastry soggy. Stick to about 1 teaspoon per square.
- Cut evenly for a perfect heart shape: When slicing the sections, keep them evenly spaced and avoid cutting through the center. This helps create a well-shaped heart.
- Bake until golden brown: Watch the pastries closely in the last few minutes. They should be golden and crisp, not pale or undercooked.
How To Store Leftovers?
Let the pastries cool to room temperature, then store them in an airtight container. Keep them in the fridge for up to 3 days. Enjoy them cold or at room temperature.
Nutrition Facts
Serving Size: 1 pastry (out of 9)
- Calories: 150
- Total Fat: 9.1g
- Saturated Fat: 4.6g
- Cholesterol: 20.6mg
- Sodium: 86.1mg
- Potassium: 26.7mg
- Total Carbohydrate: 15.4g
- Dietary Fiber: 0.4g
- Sugars: 5.4g
- Protein: 2g
Try More Puff Pastry Desserts:
Puff Pastry and Raspberry Jam
Description
This easy puff pastry and raspberry jam recipe is a quick and delicious treat, perfect for dessert, breakfast, or tea time. With flaky layers and a sweet jam filling, these heart-shaped pastries come together in minutes. Sprinkle with powdered sugar for an extra touch of sweetness. Use any jam you like for a fun twist!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the pastry: Roll out the puff pastry and cut it into 9 equal squares.
- Add the filling: Place 1 teaspoon of raspberry jam in the center of each square.
- Seal the pastries: Brush the edges with egg wash. Bring all four corners to the center, sealing the jam inside.
- Shape into hearts: Flip the pastry so the pinched side is underneath. Flatten gently with your palm until about 1 inch (2.5 cm) thick. Make 8 evenly spaced cuts around the circle without cutting through the center. Take two sections at a time and twist them inward to form a heart shape. Repeat for all sections.
- Bake: Transfer to the prepared baking sheet and bake for 15–20 minutes, or until golden brown and puffed.
- Serve: Sprinkle with powdered (icing) sugar and enjoy!
Notes
- Use cold puff pastry: Keep the pastry chilled before baking to ensure it puffs up beautifully and stays flaky. If it gets too soft, refrigerate for 10 minutes before shaping.
- Seal the pastry well: Make sure the edges are sealed tightly to prevent the jam from leaking out during baking. Press firmly when folding.
- Don’t overfill with jam: Too much jam can cause leaks and make the pastry soggy. Stick to about 1 teaspoon per square.
- Cut evenly for a perfect heart shape: When slicing the sections, keep them evenly spaced and avoid cutting through the center. This helps create a well-shaped heart.
- Bake until golden brown: Watch the pastries closely in the last few minutes. They should be golden and crisp, not pale or undercooked.
Puff Pastry and Raspberry Jam