But how soft are these homemade apricot jam pastries: the flavours of a time that are never lost

Rediscovering traditional flavors, I tried making jam-filled pastries, and I must admit they were a success.

Homemade puff pastry, a delicious apricot jam (you can substitute whatever you like), a soft yet filling texture. These are timeless and delicious recipes, best left in the drawer.

Homemade Apricot Jam Puff Pastries: The Secrets to the Puff Pastry

Homemade puff pastry requires a bit of manual labor, but it's worth trying at least once. In the refrigerator, wrapped in plastic wrap, it will keep for up to 48 hours. However, you can freeze it and keep it in the freezer for at least 2 months.

• Ingredients: 350 g of type
• 0 flour
• 270 g of butter
• 250 ml of cold water
• 12 g of fine salt

For the filling and serving 250 g apricot jam 40 g blanched almonds icing sugar or granulated sugar.

Preparation: step by step of the small bags

First step: homemade puff pastry. Remove the butter from the refrigerator at least half an hour before starting; we need it soft when we knead it with the other ingredients. Sift the flour into a bowl, then add the still-cold water from the refrigerator and the salt. Mix everything well, first with a spoon and then with your hands, until the dough comes together. Shape it into a ball, place it in a clean bowl, and cover with a clean cloth. Let it rest for 15 minutes. Take the dough, roll it out with a rolling pin into a rectangle, and place the whole piece of butter in the center. Then fold the sides of the puff pastry toward the center, forming a parcel.

Pour another 20 grams of flour onto your work surface and place the dough on top. Press down with a rolling pin to incorporate the butter. This must be a slow, precise process; you don't want the dough to become hollow. Let it rest for another 10 minutes, then roll out the dough with a rolling pin into a rectangle about 60 cm long, 20 cm wide, and 1 cm high. Fold the short sides toward the center, then fold it over like a book. Wrap in plastic wrap and refrigerate for half an hour. Repeat these steps three more times, using the same method and timing: the dough is ready.

Now we can prepare the saccottini. For convenience, divide the pastry into two parts and roll them out with a rolling pin. Cut them into a series of rectangles 8 to 10 cm long. Place a spoonful of apricot jam on the short side of each rectangle and add a few finely chopped almonds. Finally, fold the saccottini into a half-moon shape or a handkerchief, whichever you prefer. Place them on a baking sheet lined with parchment paper, leaving a little space between them, and preheat the oven to 180°C (350°F). Bake the saccottini at 180°C (350°F) for 20 minutes, or until golden brown. Remove them from the oven, let them cool, and dust them with powdered sugar or granulated sugar before serving.