These super simple vol-au-vent pastries are filled with pectin-free, 4 ingredient jam! Perfect for a light dessert or a breakfast/brunch treat.
Servings 5Pastries
Ingredients
Rhubarb, Blackberry, Chia Jam
2CupsRhubarb, chopped
1/2CupBlackberries
2Tbsp.Sugar(or honey, agave, etc.)
1 1/2Tbsp.Chia seeds
Pastry
1SheetPuff pastry
1egg
Instructions
Jam
Put rhubarb and sugar (or sweetener of choice) in a small saucepan. Heat over medium heat, stirring, for 5 minutes. Add blackberries, and cook for 5 more minutes.
Add chia seeds and reduce heat to medium low. Cook for 12 minutes, or until there are no more large rhubarb pieces left. Stir frequently to avoid the jam from burning on the bottom of the pan.
Remove from heat and put in jar. Refrigerate.
Pastry
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Using a cookie/pastry/biscuit cutter, cut 10 circles (about 2 inches) in the pastry dough. Score a smaller circle in 5 of them, turning them into rings (with the middle still in them).
Brush the whole circles with egg wash, and place one "ring" on top of it. Brush more egg wash over the top of the ring layer.
Bake in preheated oven for 11 minutes, until the top is golden brown.
Remove from oven, and using a knife cut out the center circle. Fill each with about 1 tablespoon of jam. Serve.
Notes
This recipe make more jam than you need. It stores in an airtight container in the fridge for up to 2 weeks and can be put on any other treats.