Description
Crisp, buttery puffs filled with tangy huckleberry jam, perfect for tea time or snacking. A balance of sweet-tart flavors and flaky layers makes these ideal for any occasion.
Ingredients
1 cup fresh/frozen huckleberries
Pinch of salt
½ cup sugar (120g)
2½ tsp cornstarch (fresh berries)
1 tbsp cornstarch (frozen berries)
2 tsp lemon juice
2 cups all-purpose flour (240g)
¼ tsp salt
1 cup unsalted butter (2 sticks)
1¾ cups cold water (400ml)
1 egg white
40g powdered sugar (optional garnish)
Instructions
In a small pan, combine huckleberries, sugar, and salt over medium heat. Stir continuously until mixture boils.
Pour 1 tbsp hot filling into a bowl, add lemon juice, then stir in cornstarch until smooth. Whisk back into the berries.
Cook until thickened (1-2 minutes), then cool in an ice water bath. Refrigerate until fully chilled.
On a floured surface, press butter into flour. Add ice water drizzles, tossing dough with a scraper
Form a 5×8 inch rectangle, fold bottom edge up to middle, then top edge to bottom (letter-fold)
Repeat folds thrice for 360+ layers. Chill dough for at least 30 minutes.
Roll dough to 1/8-inch thickness, cut into 1.5 inch rounds. Pipe ½ tsp filling into centers
Seal edges with dough scraps, brush with egg white. Bake at 400°F until golden (20 minutes)
Cool completely, then dust with powdered sugar if desired
Notes
Use fresh berries with 2½ tsp cornstarch, frozen berries with 1 tbsp
Dough can be refrigerated for up to 24 hours
Puffs freeze well for up to 2 months
- Prep Time: 45
- Cook Time: 20
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 105
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg