Raspberry Puffs: Piper's Quick Puff Pastry with Homemade Jam

Farmer Bob and I have our weekly Sunday ritual. While some people head off to church, and others go out for breakfast, our favorite thing is to watch CBS Sunday Morning, followed by breakfast and reading the Sunday edition of The Seattle Times. 

But lately I've been wanting a pre-breaky while watching our show, something to nosh on with my morning cappuccino. During the holidays, we enjoyed wonderful treats from Tree Top Baking here on the island. And on several occasions, I've made muffins the day before, but lately I've been out of the routine. 

On Saturday, Bob found some puff pastry in the freezer, thawed it out and made little puffs by putting the pastry into a tart pan and baking them. When I asked what he was going to do with the finished puffs, he wasn't quite sure. So I suggested he inject them with Farmer Bob's Raspberry Jam that he made last summer. Voila! Instant treats to sweeten up our Sunday morning at home.

Piper's Quick Puff Pastry

The Grand Central Baking Company

1 lb flour (approximately 4 cups)

10-12 ozs unsalted butter

1/2 tsp salt

4-6 ozs water

In a mixing bowl or with an electric mixer (do not use food processor), roughly combine the flour, salt and butter -- breaking up the butter slightly so there are visible chunks. Gradually add enough water to make the dough hold together. Do not overwork. 

Form into a rough ball and transfer to a piece of parchment paper or plastic wrap. Pat into disk and place a second piece of parchment or plastic on top. Roll the dough into a rectangle about 9x12". Fold the dough into thirds, as you would a letter. Rotate the dough so the open side faces you. Repeat, rolling the dough into a rectangle and folding as before. Wrap the dough in plastic wrap and chill at least an hour. 

Place the dough on your work surface with the open side to your right. Roll into a rectangle as before. Bring the two short ends together, then fold the dough in half toward you. Rotate a half turn so the open side is to your right. Roll and repeat. Wrap dough and chill at least another hour.

Photos by Sue Frause