Puff Pastry Sunflowers with Jam are a delightful treat, you can use any flavor of jam you like, they will be delicious regardless. I recommend cooking the leaves and stems less as they are thinner, and assembling the flower once cooked.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 5 sunflowers
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 puff pastry (round, approx. 230g)
- 5 tsp fig jam (5 generous teaspoons)
- as needed milk
- as needed sugar
Preparation
Roll out the puff pastry on parchment paper, cut a circle with a 4-inch cookie cutter, and place a generous teaspoon of jam on top. Brush the edges with a bit of milk.
Cut a second circle and make four cuts without reaching the edges.
Place this circle on the previous one, seal the edges well with the prongs of a fork. Brush the surface with milk, take the tips and turn them towards the edges, pressing them to adhere. Now sprinkle with a bit of sugar.
Continue with all the puff pastry, you will get five sunflowers. Knead the scraps again to get the last sunflower.
With the remaining pastry pieces, cut out the leaves and create the stems. Attach them with a little milk.
Place them on a baking sheet covered with parchment paper. Since the cooking time for leaves and stems is shorter than that for sunflowers, I suggest baking them separately for 5-10 minutes at 350°F or covering them with foil once they turn golden. The sunflowers should be baked at 350°F for about 15 minutes, placing the tray on the second rack from the bottom. Assemble the sunflowers at the end if you baked them separately.
And enjoy your meal!
Tips/Advice
I suggest cooking the leaves and stems less as they are thinner, and assembling the flower once cooked or covering them with foil once golden and continuing to bake the flowers.
If you liked the Puff Pastry Sunflowers with Jam, try other recipes with jam:
