Strawberry Champagne Lattice Puffs

Strawberry Champagne Lattice Puffs

bakingwithnessa

All you really need is an Excellent Jam, because once it is cooked you will be left with the best fruit spread there is!

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Prep Time 5

Bake / Cook Time 15

Total Time 20

Course Pie, Tart

Cuisine France

Servings 8

Equipment

Medium Bonmat™

Baking Sheet (M)

Strawberry Champagne Jam

Rectangular Roul Pat®

Beechwood Rolling Pin

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!

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Keyword best french pie, best french pie recipe, best strawberry pie recipe, best turnover recipe, bon cook, guy demarle, Puff pastry, puff pastry and jam recipe, strawberry pie, Strawberry turnover, Tarte Soleil

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