Flaky golden pastry provides the perfect canvas for jam. Though these look quite humble before baking, once they’re out of the oven they’re elegant and pretty. What I love about this recipe is the simplicity of the preparation; just a handful of ingredients and straightforward steps, and you’re done! Nobody wants to patchke on a busy Erev Shabbos.
Yields 8 servings
1 (11-oz.) roll puff pastry (such as Gefen)
1 (11.64-oz.) jar strawberry jam (such as Tuscanini)
1 tablespoon vanilla sugar
Cinnamon, for sprinkling
Confectioners’ sugar, for dusting
1. Defrost the puff pastry completely.
2. Preheat oven to 400°F. Line a 9x13-inch
baking pan with parchment paper (you may need 2 pans).
3. Roll out the pastry to about 1⁄4 inch thick.
Brush with water so it is slightly wet.
4. Sprinkle vanilla sugar over the pastry.
Spread the entire jar of jam over the sugar, covering the pastry completely.
5. Starting from the short side, roll it into a log.
Slice into 1⁄2-inch pieces and place on the prepared pan.
6. Lightly sprinkle with cinnamon. Bake uncovered until puffed and golden, about 30 minutes.
7. Set aside to cool. Dust with confectioners’ sugar before serving.
Recipe by Yocheved Shvarzblat
Photo by sruly fryde
Styled by Nina Braun
Featured in Whisk by Ami Magazine
Ingredients sponsored by Evergreen Kosher
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