Pastry with jam and nuts

Sometimes, when I want something sweet without too much hassle, I choose frozen puff pastry and quickly improvise a snack with jam and walnuts. Usually, I take it out of the freezer and let it thaw on the counter while I prepare the filling. Cutting the pastry is easier with a knife dipped in hot water, and the combination of plum jam with walnuts remains one of my favorites because it’s simple and delicious.

Quick Info

Total time: about 30-35 minutes
Preparation time: 10-15 minutes (depending on the thawing of the pastry)
Baking time: 15-20 minutes
Servings: depends on the size of the squares, usually 12-16 pieces
Difficulty: easy
Recipe type: quick dessert, sweet snack

Ingredients

1 package of frozen puff pastry (approx. 400-500 g)
Plum jam (or any other jam of your choice)
Walnut kernels (enough for each piece, usually 40-60 g)
Powdered sugar for decoration

Preparation method

1. Take the puff pastry out of the freezer and let it sit at room temperature until it becomes flexible, without getting too soft. Don’t force the thawing, otherwise, it becomes sticky and hard to work with.

2. Meanwhile, mix the plum jam with the walnut kernels. You can chop the walnuts by hand or with a knife, as you prefer.

3. When the pastry is thawed, place it on a lightly floured surface. Use a knife dipped in hot water (this helps with clean cutting) and cut the dough into squares of your desired size. I usually make squares of 6-7 cm.

4. Place a teaspoon of the jam and walnut mixture on each square.

5. Fold each square, either into a triangle or by bringing the corners to the center and gently pressing the edges so the filling doesn’t leak out.

6. Arrange the pieces on a baking tray lined with parchment paper, leaving space between them. Preheat the oven to 180°C.

7. Place the tray in the preheated oven and bake for 15-20 minutes, until the pastry is lightly golden on the edges.

8. Remove the tray, let the pastries cool for 5-10 minutes, then sprinkle powdered sugar on top.

Why I make this recipe often

I prepare it whenever I need something quick, made from simple ingredients. Puff pastry and jam are always available at home, and the recipe doesn’t require special skills or complicated utensils. It’s a good solution for unexpected guests or for a sweet craving without effort.

Tips and variations

Tips

Use the heated knife for cutting – the edges won’t stick, and the pastry stays fluffy.
Don’t overfill, otherwise it will leak out during baking.
Don’t let the pastry get too soft, work quickly after thawing.

Substitutions

Plum jam can be replaced with any other thicker jam: apricot, rosehip, sour cherry.
Walnuts can be replaced with chopped almonds or omitted if not preferred.
For a different option, you can use diced Turkish delight.

Variations

You can try mixtures of jam with ground walnuts for a finer texture.
For more flavor, add a little cinnamon to the jam and walnut mixture.
You can also use a more tart jam for a fresher taste.

Serving ideas

You can serve them warm, straight from the oven, or at room temperature, with tea or coffee.
If you want them to be more festive, sprinkle a little vanilla powdered sugar on top.

Frequently asked questions

Can I use another type of dough if I don't have frozen puff pastry?
The recipe is designed for puff pastry. Other types of dough will not yield the same fluffiness.

What do I do if I only have very runny jam?
If the jam is too soft, you can add more ground walnuts to absorb the liquid and prevent it from leaking during baking.

Can I prepare in advance and bake later?
The cut and filled pastry can be kept in the fridge for 1-2 hours before baking, but I don’t recommend leaving it longer as it may get soggy.

How long should I let the pastry thaw?
It depends on the room temperature and the thickness of the sheet. Generally, 20-30 minutes is sufficient. Check that it is pliable but not sticky.

Nutritional values

Approximately, for one piece (out of 14):

Calories: approx. 100-120 kcal
Carbohydrates: 10-15 g
Proteins: 1-2 g
Fats: 5-6 g
The values vary depending on how much jam or walnuts you use for each square. These are estimates for a medium-sized piece, without additional toppings.

Storage and reheating

The puff pastry with jam is best on the same day, while it’s fresh and crispy. If it remains, it can be stored at room temperature, covered, until the next day, but the texture will become softer. For reheating, a few minutes in the oven or air fryer are enough to regain some crispiness. In the microwave, it becomes soggy and loses its texture.

 Ingredients: a commercial puff pastry. plum jam. walnut kernels. powdered sugar

 Tags:  pastry with jam nut pastry