1. Dry the cranberries, add water and sugar, and fry them in a non-stick pan over medium-low heat. You can also directly put it into the bread machine to choose the program for making jam
2. After the dried cranberries are sautéed and softened, mash them with a wooden spatula, add cornstarch and stir-fry until viscous, turn off the heat and let cool for later use
3. Cut two slices of puff pastry and prepare molds that match the size. I use ordinary biscuit molds and vegetable cutting molds. The production of Melaleuca meringue is very simple. I have mentioned it in the previous recipe, so I won’t repeat it.
4. Take the same two patterns, one of which is carved with a hollow pattern in the middle. This is the top piece. Place the cranberry jam on the next slice
5. Cover the lower one with the upper one and position the forks at the four corners
6. Then press a circle along the edge, or you can press a circle with your hands to assist in adhesion. Don't throw away the leftover leftovers
7. Put it into the middle layer of the preheated oven, heat up and down, and bake at 170 degrees for about 10 minutes. The specific time depends on the edge of the puff pastry is slightly yellow, and the puff pastry is completely fine.
Tips:1. You can also put pineapple, apple and other fillings, and the frying method after dicing is the same.
2. The puff pastry will bulge up after being cooked, so you can put more jam in the middle to prevent it from appearing empty. After roasting, you can add some jam in it, anyway, it's cooked.
3. The edges must be pressed tightly, otherwise the upper and lower pieces will separate after being crisp. In addition, the moisture in the jam should be fried and dried. Too much moisture will not only burst the filling, but also affect the crisping of the meringue.
