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Quick and elegant mini puff pastry desserts filled with your favorite jam and topped with powdered sugar. Ready in about 25 minutes, these flaky bites are perfect for parties, brunches, or any last-minute dessert craving.

  • Total Time: 25 minutes
  • Yield: 12 mini pastries 1x

Ingredients

Scale
  • 1 sheet puff pastry (thawed but still cold)
  • Flour for dusting
  • 1/4 cup granulated sugar (turbinado sugar optional for extra crunch)
  • 1 egg (beaten until smooth for egg wash)
  • 1/2 cup fruit jam (raspberry, apricot, or orange marmalade suggested)
  • 1/4 cup powdered sugar (for dusting before serving)

Instructions

  1. Lightly dust countertop with flour.
  2. Gently unfold the thawed puff pastry sheet.
  3. Roll pastry lightly to smooth seams and bring to about 1/8-inch thickness.
  4. Cut the sheet into 12 equal squares or rectangles using a sharp knife or pizza cutter, dipping the cutter in flour between slices.
  5. Beat the egg with a fork until smooth to make an egg wash.
  6. Line a baking sheet with parchment and arrange the pastry squares, leaving space for them to puff.
  7. Brush each pastry square with the beaten egg wash.
  8. Sprinkle a little granulated (or turbinado) sugar over each square.
  9. Bake at 375°F (190°C) for 12–15 minutes, until the pastries puff and turn deep golden brown.
  10. If the pastry warms while working, chill it in the refrigerator for 5 minutes to keep the butter cold.
  11. Let the baked pastries cool until just warm before adding toppings.
  12. Spoon about 1 teaspoon of jam onto the center of each pastry (or more to taste).
  13. Dust the tops with powdered sugar just before serving.

Notes

Keep pastry chilled during preparation to maintain flaky layers., Use egg wash for a shiny, golden finish., Watch baking time closely; oven times vary—aim for deep golden brown, not pale or burnt., Let pastries cool slightly before adding jam to prevent sogginess., Variations include fillings like Nutella, lemon curd with fresh raspberry, or mascarpone., Sprinkle orange zest on sugar for a citrus twist or flaky sea salt over caramel for a sweet-salty combo., Store leftovers in an airtight container at room temperature up to 2 days—the pastries may soften but remain tasty., Prepare unbaked pastries ahead and refrigerate up to 4 hours before baking for convenience., To avoid soggy pastries, bake a little longer if fillings are juicy and dust with powdered sugar before serving.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: European-inspired

Nutrition

  • Serving Size: 1 mini pastry
  • Calories: Approximately 110 calories per mini pastry (estimate based on ingredients)
  • Fat: 5 grams per serving
  • Carbohydrates: 15 grams per serving
  • Protein: 2 grams per serving