I'm using jams and jellies but yesterday it all came out of the pastry and made a mess. Is there a way to avoid that from happening or is it that jam isnt what i should be using to being with?
2007-01-10 09:09:16 · 7 answers · asked by Jaime 2 in Food & Drink ➔ Cooking & Recipes
I'm making triangles so I can't fill them after the pastry is cooked.
2007-01-10 09:15:27 · update #1
I luv puff pasty.
Make sure you do not overfill -- very tempting.
Make sure you seal edges that meet -- egg wash or water
Make sure you put a couple of small slits on the top portion of the pastry -- to let steam escape, else it will seek/make a path of least resistance.
I've also used can pie filling -- Comstock -- comes out great.
btw: If you do use an egg-wash to seal, you can use some of same to lightly brush on top of pastry -- gives a lightly brown coating
Also, sprinkling table sugar onto top of pastry, egg wash or not, adds a nice touch.
Good baking
2007-01-10 10:18:30 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You didn't clarify what you were baking, but if you are looking to make a filled puff pastry that has jam in the center, here's a suggestion. Make sure that you have created a pocket in the pastry to hold the jam. Make sure that all of the edges around the jam filling are sealed. You can do this by brushing the edges with an egg wash and sealing with a fork or your fingers. You may also bake the pastries first and then insert the jam afterwards by making a small hole and using a frosting kit with a small tip to insert into the pastry. You might also want to try 'brie en croute' with a good jam. Take a wheel of brie, top it with your favorite jam and then place it in a puff pastry disk. Secure thoroughly with kitchen twine and use the egg wash to put on the outside of the pastry as well. Bake until golden brown. Enjoy!
2007-01-10 09:15:42 · answer #2 · answered by Anonymous · 0⤊ 1⤋
Score the tops of the triangles after you seal in the jam!
As the jam heats up it expands and steam is trapped inside which forces it to burst out. You can relieve this pressure by scoring the tops off the pastry triangles after you seal them.
That's why pies and turnovers have holes/slashes on top.
Only 1 or 2 short gashes in the middle with a sharp paring knife will do the trick. 1 gash if the triangle is small, 2 or more if it is large.
2007-01-10 09:59:26 · answer #3 · answered by Treadstone 7 · 0⤊ 0⤋
You may be putting too much jam into the pastry. Try to seal up the edges using an egg wash and pressing them together. Maybe use pie filling instead of jam, depending on what type of fruit your putting into the pastry.
2007-01-10 09:19:12 · answer #4 · answered by Proud to be 59 7 · 0⤊ 1⤋
use a cup cake tin
put the pastry in there then fill it with the jam so it doesnt make a mess
2007-01-10 09:11:50 · answer #5 · answered by *L-I-V-E* 5 · 0⤊ 1⤋
You put the jam in after they are baked.
2007-01-10 09:11:54 · answer #6 · answered by BlueSea 7 · 1⤊ 0⤋
Arn't you supposed to fill them after they are baked?
2007-01-10 09:12:03 · answer #7 · answered by Barkley Hound 7 · 1⤊ 0⤋