Jam Filled Croustades Recipes

JAM-FILLED CROUSTADES

Steps:

• Dough: In a small bowl, sprinkle yeast over milk; stir until dissolved. Let sit until foamy, about 5 minutes. Stir in vanilla seeds. In the bowl of a mixer fitted with the dough-hook attachment, mix together 4 1/2 cups flour, sugar, salt, and 1/2 stick butter on low speed until butter is incorporated and mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; mix until dough just comes together. Add eggs and yolk; mix until just combined, 2 to 3 minutes (do not overmix).
• Turn dough out onto a lightly floured surface, making sure to include any loose bits left at bottom of bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic; refrigerate at least 2 hours and up to overnight.
• In the bowl of a mixer fitted with the paddle attachment, beat together remaining 3 1/2 sticks butter and 2 tablespoons flour. Shape mixture into a 12-by-10-inch rectangle on a piece of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured surface, roll out dough to an 18-by-10-inch rectangle, a little over 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it is the same consistency as the dough. With a short side facing you, place butter mixture over two-thirds of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
• Roll out dough again to an 18-by-10-inch rectangle, then fold into thirds as described above; refrigerate 1 hour. This completes the first of three turns. Repeat rolling and folding process two more times, refrigerating at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
• Wrap tightly in plastic and refrigerate at least 4 hours and up to overnight. Dough can also be frozen, tightly wrapped in plastic, up to 2 weeks (thaw in refrigerator overnight before using).
• On a lightly floured surface, roll out dough to a 20-by-16-inch rectangle, trimming edges if necessary. Using a ruler, cut into twenty 4-inch squares and transfer to one of three parchment-lined baking sheets, leaving an even amount of space between squares until you have two sheets with 7 squares each, and one sheet with 6 squares.
• Working with one square at a time, fold in half to form a triangle. Using a sharp pizza wheel, make a cut parallel to one of the short sides of the triangle, about 1/4 inch from the edge, stopping about 1/8 inch from the opposite short side. Make a second cut parallel to the opposite short side, about 1/4 inch from the edge, stopping about 1/8 inch from the first line. (Make sure lines do not meet.) Unfold triangle back into a square and brush egg wash along edges. Fold outer cut corners over to opposite inside corners. Press borders down to seal. Repeat with remaining squares. Loosely cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 hour.
• Filling: Preheat oven to 375 degrees. Fill center of each square with 1 tablespoon jam, then lightly brush dough with egg wash. Bake, rotating sheets from top to bottom halfway through, until deep golden brown, 20 to 25 minutes. Let cool completely. Pastries are best served the same day.

STRAWBERRY JAM FILLED CUPCAKES!

Steps:

• Preheat oven to 375.
• Grease 20 muffin tin cups.
• In a large bowl,cream sugar and shortening,until fluffy.
• Add in the eggs,blending well.
• Next add sifted flour and spices,salt& baking soda.
• Add alternatly with milk to creamed mixture.
• Fold in the strawberry jam,combine.
• Bake for 20-25 minutes.
• After removing from pan,you may frost with your favorite frosting!

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

JAM-FILLED CREPES

Steps:

• Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.
• Preheat oven to 250°F.
• Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 11/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown. Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style. Transfer to a heatproof platter and keep warm in oven. Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs). Dust generously with vanilla sugar.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.