Perhaps if your readers knew what I’ve called it for about 60 years, it would de-mystify the method. This is: Cream Puff Coffee Cake. The bottom layer is a rich, crisp (pie) crust, the top layer is cream puff dough. We never put jam on it but that sounds good. We like it, though, because with just the un-sweet pastry and the cream puff top layer, it is not a really sweet pastry and doesn’t clash with the Christmas candy and fruit. Now, I need to go make one for Christmas morning. I will bake it tonight, leave it on the counter to cool, and lightly frost it with the frosting above, although I melt the butter which gives it a nuttier flavor.

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