Ingredients
- 1 sheet puff pastry thawed
- 6 teaspoons raspberry jam
- 1 egg
Instructions
- Thaw puff pastry according to package directions and carefully unfold until sheet is flat. Cut puff pastry into 6 rectangles.
- Add 2 teaspoons jam to the center of 3 of the puff pastry rectangles. Use a little water on the edges (to help seal). Cover each of the jam rectangles with one of the halves that does not have jam. Press edges to seal the puff pastry pockets and then crimp edges with a fork to seal. Cut 2-3 slits in the top of the puff pastry to allow air to escape.
- Press edges to seal the puff pastry pockets and then crimp edges with a fork to seal. Cut 2-3 slits in the top of the puff pastry to allow air to escape.
- Beat egg in a small bowl and brush onto the tops of the puff pastry.
- Place in air fryer basket and cook at 350 degrees F for 15 minutes.
- Plate, and serve as desired.
Optional
- To create a glaze, add powdered sugar with a tiny bit of milk or water in a bowl. Adjust measurements until you get the desired texture you like.
Notes
- While brushing the top of the pastry with an egg is optional, it does help the puff pastry brown up beautifully.
- Want to make 6 jam puffs? Simply thaw two sheet of parchment paper instead.
- Seal the pastry as best as you can, but pastry may separate in the air fryer. It still tastes delicious!
- Inside will be hot! Use caution when eating, and let cool slightly so jam is not too hot to eat.
Nutrition
Calories: 510kcalCarbohydrates: 47gProtein: 8gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 55mgSodium: 229mgPotassium: 81mgFiber: 1gSugar: 7gVitamin A: 80IUVitamin C: 1mgCalcium: 19mgIron: 2mg