I've made many puff pastries, this was the first one I saw using preserves. I tried it, it's awesome. Just two comments on the preparation. For the first layer, I only use 2 Tblsp. water. It comes together in a ball fine. I would think the quarter cup would make it too wet. Also, the pan does not need to be greased. There's enough butter in the bottom layer to make it slip right off. Thanks for the input, Rose. At this time of the year, when the air is humid and flour absorbs liquid like a sponge, it could very well be that you only needed 2 tablespoons. Also, that would be the case if you use some flour other than King Arthur Flour; other brand-name national flours are lower protein, meaning they come together with less liquid (and also rise less). So long as it worked for you, that's what counts! -PJH

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