Frozen puff pastry (This time I used 11 x 19 cm pastry)
1 sheet (75 g)
(This time I used) Strawberry jam and plum jam (you can use jam of your choice)
Powdered sugar for decorations
Fruit or anything to use for decorations
Preheat the oven to 200℃. Cut the frozen puff pastry with a knife into 16 even pieces.
Line on a baking tray and bake in the oven for 15 minutes at 200℃.
Check the color after 10 minutes. If they are lightly browned, lower the temperature to 180℃ and bake until the end. When they are baked, cool on a baking rack.
When they have cooled slightly, slice into 3 layers. Spread jam on the bottom and middle layers and put the 3 layers back together.
If you find it too hard to slice into 3 layers or when it's too much trouble to do that, you can divide the pastry into 2 layers. If you do so, you don't have to use a knife, and you can split it into half with your hands.
Sprinkle powdered sugar with a tea strainer on top.
They are cute as they are, but you can put jam or fruit on top. This time, I topped with a halved cranberry.
They look pretty with different types of jam.
These pies are cute enough without powdered sugar if you don't have it. When you make them without it, they look prettier if you brush on beaten egg for a glaze.
The frozen puff pastry I used this time was pierced already.
Story Behind this Recipe
Using flaky puff pastry and jam that I always have on hand, I can make these mille-feuille jam pies whenever I want.
The pastry won't puff up well if you pierce it too much before baking and it will be difficult to slice into 3 layers. So don't pierce the pastry at all, or just make a few holes in each pastry with a bamboo skewer.