The Pastry War - When France invaded Mexico over pastry

Ingredients

• 2 sheets Puff Pastry Sheets (thawed, kept cold until cutting)
• 1 large Egg (beaten with 1 tbsp water for egg wash)
• 1 tbsp Water (mixed with egg for wash)
• 2 tbsp Granulated Sugar (glaze) (sprinkled on pastries before final bake)
• 2.5 cups Raspberries (fresh or frozen, about 300 g)
• 1.5 cups Granulated Sugar (jam) (equal weight to fruit, about 300 g)
• 2 tsp Fresh Lemon Juice (adds brightness to jam)
• 8 pieces Maraschino Cherry (optional garnish) (dipped in simple syrup, placed on top of each pastry)

Instructions

1. Prepare Pastry Cutters

   Gather a large fluted cutter and a smaller ring‑shaped cutter; the smaller should be about half the diameter of the large.

   Time: PT5M

2. Cut Pastry Rounds

   On a lightly floured surface, roll the thawed puff pastry to about 2 mm thickness. Using the large cutter, cut 16 circles and set half of them on a parchment‑lined baking sheet.

   Time: PT10M

3. Create Inner Rings

   Take the remaining 8 circles and cut a smaller ring out of each using the small cutter. Set these aside.

   Time: PT5M

4. Assemble Wells

   Brush a thin layer of beaten egg on the underside of each large circle, place a small ring on top, and press gently to adhere. Repeat until all 8 wells are assembled.

   Time: PT5M

5. Chill Assembled Pastries

   Cover the baking sheet with plastic wrap and refrigerate while you preheat the oven.

   Time: PT5M

6. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

7. First Bake

   Remove pastries from the fridge, brush the tops lightly with egg wash, and bake for 12 minutes.

   Time: PT12M

   Temperature: 425°F

8. Add Sugar Glaze

   Quickly sprinkle 2 tbsp granulated sugar over each pastry, then return to the oven for an additional 5–7 minutes, until the sugar melts and forms a glossy glaze.

   Time: PT6M

   Temperature: 425°F

9. Cool Pastries

   Remove from oven and let cool on a rack for at least 10 minutes before filling.

   Time: PT10M

10. Make Raspberry Jam

    While pastries bake, combine 2.5 cups raspberries, 1.5 cups sugar, and 2 tsp lemon juice in a saucepan. Mash berries, bring to a gentle boil over medium heat, and simmer 10 minutes, stirring occasionally, until the mixture reaches 220°F (105°C).

    Time: PT15M

11. Cool Jam

    Transfer jam to a bowl and let it cool completely (about 20 minutes) before filling.

    Time: PT20M

12. Fill Pastries

    Using a small spoon, gently press the interior of each pastry well and spoon in the cooled raspberry jam, filling to just below the rim.

    Time: PT5M

13. Garnish (Optional)

    Place a maraschino cherry dipped in simple syrup on top of each pastry for a decorative finish.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g