I've been making this for years! My family LOVES it! I started with the "Danish Puff" recipe in my old Betty Crocker Cookbook, and added the jam on my own initiative (I use raspberry, usually.) The one difference is that I layer the jam between the two pastry layers before baking. This works beautifully as long as you don't spread the jam all the way out to the edges. You need to have about 1/2 inch of pastry to pastry all around the edge, or the top will slip off to the side.

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