2: The puff pastry will bulge throughout when baked, so you can put more dessert in the middle so it doesn’t look empty. You can add some more jam to it after it’s baked and cooked anyway.
3, the edges must be well pressed and glued, or else the bottom slices will separate after the puffing. In addition the water in the jam to fry some dry, too much water is not only easy to burst filling, but also affect the puff pastry puff.
frozen puff pastry
Cranberry Jam Lasagna Soufflé is easy and convenient, no need to open the soufflé!
Wash the dried cranberries, add water and granulated sugar and fry in a non-stick pan over low heat. You can also put it directly into the toaster to select the jam making program.
When the dried cranberries are soft, mash them with a wooden spatula, add the cornstarch and stir-fry until thickened, turn off the heat and leave to cool.
Cut two sheets of lasagna puff pastry and prepare molds of matching sizes. I used regular cookie molds and molds for cutting vegetables.
The lasagna puff pastry can be made in-house or you can buy ready-made in bags.
Take the same two patterns, one of which has a skeletonized pattern carved into the middle part, which is the top piece. Place the cranberry jam on the bottom slice.
Cover the bottom piece with the top piece, position the fork at the corners, and press a circle along the edge, or you can press a circle by hand to aid in gluing. And don’t throw away any leftover trimmings.
Bake in the middle of the preheated oven, on top and bottom, at 170 degrees for about 10 minutes. The exact time depends on the puff pastry edges being lightly browned and puffed up completely.