Quote:
Originally Posted by Bill Douglas
Yum. Looking good.
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Really easy to make...
Pepperidge Farm Puff Pastry sheets
Conchita brand guava preserves (
Conchita Guava Preserve Nutrition Information | ShopWell )
Let the frozen puff pastry sit at room temp for 10 to 15 minutes, break each sheet into 1/3s (along fold line). This gives you matching pieces from each sheet.
Schmear some guava preserves on one side, put matching piece of pastry from other sheet on top, cut about 1 1/4" to 1 1/2" wide, and put close together on a baking sheet. If they aren't close enough the tops will slide off when the guava melts in the oven. Use thick foil or a silicone pad to keep the guava from trashing your baking sheet.
Bake at 375 for about 18 minutes or until golden brown, remove, let cool for a minute or so and then get the pastries off the sheet and onto a cooling rack - otherwise, the melted preserves will stick the pastries to the baking sheet and be a royal mess to clean up. Let cool for 10 more minutes, dust w/ powdered sugar and let cool 6 to 8 hours before covering. If you cover while they are even a little warm they will get soggy and the powdered sugar will get clumpy.
Each package of puff pastry makes about 35 of them and one jar of preserves is enough for 2 batches and a little left over for your breakfast toast or a PBJ sammich.
Get creative with the filling - some other fruit preserve, or chopped nuts and dried fruits w/ some chocolate bits or caramel, or ....
We've done them with orange marmalade but it is too "thin" - taste good though. Dump the marmalade into a pan, and reduce as much as you can. Let cool completely then use it. Use same technique for other "thinner" jams and jellies.