Strawberry Champagne Lattice Puffs
All you really need is an Excellent Jam, because once it is cooked you will be left with the best fruit spread there is!
Equipment
Ingredients
- 1 Puff pastry sheet
- 3.5 oz (200 g) Strawberry Champagne Jam
- 1 egg (For Eggwash)
Instructions
- Preheat oven on 400F/200C.
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Roll the puff pastry onto the Roul'PAT™ into a large rectangle. Reserve in the refrigerator for 5 minutes, this will allow the dough cutter to work its magic.
- Take your pastry out of the fridge and roll the Lattice Dough Cutter on half of the puff pastry. Then, flip it onto your bonMAT™.
- Using your off set spatula, spread the Strawberry Champagne Jam on top of the puff pastry rectangle leaving 1"/2cm on the edges.
- Take your lattice pastry and flip it on top. Press all around to seal it.
- Whisk the egg and brush it on top of your dough.
- Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your Puff Pastry from 12min)
- Once your Lattice Puffs is out of the oven, let it cool down for about 10min. Slice, Serve and enjoy. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Strawberry Champagne Lattice Puffs
Amount Per Serving
Calories 211
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 20mg7%
Sodium 88mg4%
Potassium 36mg1%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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