| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
|
Frozen puff pastry sheet; thawed (half of 17 |
|
|
; 1/4-ounce package) |
| 1/2 |
c |
Sugar; (about) |
| 1/2 |
c |
Jam or preserves; (about) |
INSTRUCTIONS
Preheat oven to 400F. Roll out pastry sheet on work surface to remove
creases.
Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly
roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on
plate and press 1 round into sugar. Set round on baking sheet, sugar side
up, tucking end under. Repeat with remaining pastry rounds. Press center of
each round with finger to form small hollow. Spoon 1 teaspoon jam into each
hollow. Sprinkle pastries with additional sugar.
Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be
prepared 6 hours ahead.)
Makes about 24.
Bon Appetit August 1993
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