Puff & Jam Cookies

Makes 6-9 cookies, depending on size

1 sheet (7-8 oz) frozen puff pastry (or roll out your homemade puff 9” x 9”)

1 large egg

kosher salt pinch

3T thick jam  (any flavor) (I’m a fan of raspberry & lemon)

2T turbinado sugar 

Heat the oven to 375°F. Pan-spray or line a half sheet pan with parchment paper or a silicone baking mat.

On a clean countertop, unroll and thaw the sheet of puff pastry until pliable. Score then cut the puff pastry into nine 3 × 3-inch squares.

Top each square with 1 teaspoon of jam. Beat the egg with a pinch of salt and lightly brush the edges of each pastry square with egg wash.  

Lift the 4 corners of each pastry square to the center and pinch together to secure. Freeze for 10 mins.

Fold up the 4 corners of the frozen package once more to form a little package filled with jam. Flatten gently with your palm to form a puck, seam-side down.

Arrange the jam pucks on the prepared pan seam-side down. 

Use a paring knife to make 8 evenly spaced cuts around each cookie. The cuts should nearly meet in the center but leave a small center margin intact, like the hub of a wheel.

Twist each petal once to the right so the exposed side is now facing up. Brush the flowers with egg wash and sprinkle turbinado sugar in each cookie’s center.Bake at 375°F until puffed and deep golden, 16 to 18 minutes.