Jam Turnover


Units %
Puff Pastry
Cake flour 1000g 0
Salt 14g 0
Fat Irma's 30g 0
Water 500g 0
Puff Pastry total 0
Lamination Fat Inclusion
Fat Mandy's 500g 0
Lamination Fat Inclusion total 0
Fillings & Toppings
Apricot Flavoured Jam 511g 0
Sunset Glaze 68g 0
White Sugar 273g 0
Ambiante 1022g 0
Fillings & Toppings total 0

Working Method

  1. Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes Med speed.
  2. Close the Lamination fat into the dough, envolope style.
  3. Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.
  4. Roll puff pastry to a thickness of 3 mm.
  5. Cut 4 strips of raw puff pastry that are 10 cm wide and 50 cm long.
  6. Cut square shapes 10 cm x 10 cm. Place 10g apricot jam inside.
  7. Egg wash edges, fold into a triangle shape and seal. Brush top with Sunset Glaze and sprinkle with sugar.
  8. Bake at 220° C for ± 15 minutes Let cool.
  9. Mix Ambiante Non Dairy Topping and pipe inside. MAXIMUM ALLOWED WEIGHT 115g

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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