- 2 sheets frounceen puff pastry (17 1/4 ounces)
- 1/3 cup confectioners' sugar
- 6 tablespoons best-quality seedless raspberry jam or red currant jelly
Preheat oven to 425 degrees F. While puff pastry is cold, roll out each sheet with rolling pin until it is 1/2 inch larger in width and length. With a 2 1/2-inch round cookie cutter, cut 12 circles from each sheet, for a total of 24. Prick in several places with a fork.
Cut out centers of 12 circles with 1 1/4-inch cookie cutter and discard. Brush resulting rings with a little water. Using a spatula, place inverted rings on top of uncut circles. Be careful not to handle sides to cut dough, as pastry will puff unevenly or be lopsided if it is handled too much.
Place circles on baking sheets. Bake for 15 minutes, until pastry is well puffed (about 2 inches high) and golden brown. Let cool completely.
Dust with confectioners' sugar put through a sieve, so that the tops of the pastry rings are thoroughly covered. Very carefully spoon 1/2 tablespoon jam or jelly into center of each. These are best eaten the same day they are made.
Recipe reprinted by permission of Little, Brown and Company. All rights reserved.
nutrition information per serving
408 calories; 26g total fat; 0mg cholesterol; 173mg sodium; 40g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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