Ingredients
Method
- Slice the Pastry: Unroll your cold puff pastry sheet onto a counter. Use a sharp knife or a pizza cutter to carefully cut the pastry into even squares, making sure you end up with an even total number of pieces.
- Fill the Pockets: Place 1 tablespoon of jam onto half of the squares. Top each spoonful with a few pieces of chopped fresh fruit to go with the jam.
- Seal the Edges: Gently place the empty pastry squares directly on top of the filled ones. Take a standard kitchen fork and press down along the outer edges to seal the pockets shut. With a sharp knife, make two lines on top of the pockets.
- Apply the Egg Wash: Whisk your egg and 1 tablespoon of water together in a bowl. Gently brush this mixture over the tops of your closed pockets.
- Bake and Enjoy: Preheat your oven according to your puff pastry package instructions (I did - 200° with fan or 220° without) . Bake for 12 to 15 minutes until golden brown, and enjoy! 😉
Stellka’s Tip: If your puff pastry feels dry or starts cracking, simply rub a few drops of water over the cracks to seal them. This quickly softens the dough and keeps your delicious jam from leaking out inside the oven! 😉