Raspberry Jam Puff Pastry Triangles
Flaky baked puff pastry parcels with a sweet raspberry jam centre.
These quick puff pastries wrap squares of flaky pastry around a small spoonful of raspberry jam. The source lists assorted possible fillings without a measured formula, so this version gives one simple jam-filled option. Keep the pastry cold while shaping, seal the edges firmly and leave space on the tray for the layers to expand. Cool briefly before serving because hot jam stays very hot. Heat oven to 200°C (400°F) and line a baking tray with parchment. Unroll chilled pastry and cut into 12 equal squares. Keep unused pieces cool. Place 2 teaspoons jam in the centre of each square. Brush two edges with egg, fold over to form a triangle and press edges firmly with a fork.
Recipe card
Raspberry Jam Puff Pastry Triangles
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Heat oven
Heat oven to 200°C (400°F) and line a baking tray with parchment.
Cut pastry
Unroll chilled pastry and cut into 12 equal squares. Keep unused pieces cool.
Fill parcels
Place 2 teaspoons jam in the centre of each square. Brush two edges with egg, fold over to form a triangle and press edges firmly with a fork.
Glaze
Arrange pastries on tray with space between. Brush tops with beaten egg and sprinkle with coarse sugar if using. Cut a tiny steam vent in each.
Bake and cool
Bake 15 to 20 minutes until puffed and deep golden. Cool at least 10 minutes before eating.
How to tell when it is ready
Bake 15 to 20 minutes until puffed and deep golden. Cool at least 10 minutes before eating.
Tips
- Heat oven to 200°C (400°F) and line a baking tray with parchment.
- Unroll chilled pastry and cut into 12 equal squares.
- Place 2 teaspoons jam in the centre of each square.
- Arrange pastries on tray with space between.
Troubleshooting
- If jam leaks, reduce the filling and crimp edges firmly.
- If pastry is soft, chill shaped parcels for 10 minutes before baking.
Substitutions
- Use plant-based puff pastry and milk in place of egg wash.
- Choose seedless jam if preferred.
Variations
- Use apricot preserves.
- Add a little lemon zest to the jam.
Serving suggestions
- Serve with tea or coffee.
- Dust with icing sugar after cooling.
- Add fresh berries on the side.
- Offer plain yoghurt.
Make ahead
Prepare components ahead and store safely. Store cooled pastries in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Re-crisp in a low oven.
Storage
Store cooled pastries in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Re-crisp in a low oven.
Food safety
Cool pastries before storage; refrigerate leftovers within 2 hours if the filling or room conditions require it.
Frequently asked questions
Can I use another filling?
Yes. Use thick fruit preserves or chocolate spread, keeping the amount small so the pastry seals.
How should I store raspberry jam puff pastries?
Store cooled pastries in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Re-crisp in a low oven.
Serve with tea or coffee. Store cooled pastries in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Re-crisp in a low oven.
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