I love simple butter dough stuffed or topped with jam. Most of the desserts of my childhood were based on fruit—fresh, dried, or preserved. Fruit carried the flavor. Here the jam is stuffed into the dough and fried, but to save a few calories you can bake these delicious morsels instead, and they will be just as good.
- makes about 24
- 3 cups all- purpose fl our, plus more for rolling
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 12 tablespoons (1½ sticks) cold butter, cut into pieces
- ¹⁄³ cup ice water, plus more if needed
- 1 large egg yolk
- 1½ cups thick, chunky preserves, such as apricot or cherry
- Vegetable oil, for frying
- Confectioners’ sugar, for dusting
In a food processor, combine fl our, granulated sugar, and salt, and pulse to combine. Drop in the butter pieces, and pulse until the mixture resembles coarse crumbs. In a measuring cup, mix together the water and egg yolk. Drizzle over the flour, and pulse just until the dough comes together in a ball; add a little more fl our or water to adjust the consistency as necessary. Dump the dough onto a floured counter, and knead once or twice to form a disk. Wrap in plastic, and let it rest in the refrigerator for 30 minutes.
Roll the dough on a floured surface to about ¹⁄8 inch thick. With a floured 2 ½- inch cutter, cut into rounds; transfer them to parchment- lined baking sheets. Reroll scraps, and roll out once more, until you get about twenty- four rounds. Fill each round with a scant tablespoon of preserves. Sealing the edges with water, fold over to make a half- moon. Crimp closed with a fork. Chill in refrigerator while the oil heats. Heat several inches of vegetable oil in a deep pot to 365 degrees F. Fry, in batches, until golden brown on both sides, about 5 to 6 minutes per batch. Drain on paper towels.
To serve, dust lightly with confectioners’ sugar.