You’ll Need
Ready-rolled puff pastry
Thick jam (strawberry, raspberry, cherry – nothing runny)
Beaten egg or milk (for sealing and brushing)
Icing sugar (for dusting)
Optional but Encouraged
Custard
Vanilla ice cream
Method
1 - Preheat your air fryer to 180°C for 3–5 minutes.
2 - Unroll the puff pastry and cut it into even squares, roughly palm-sized.
3 - Spoon a small dollop of jam into the centre of each square. Less than you think. Overfill and it will leak.
4 - Brush the edges lightly with beaten egg or milk.
5 - Fold each square into a parcel or triangle and press the edges firmly to seal. Crimp with a fork if you don’t trust yourself.
6 - Lightly grease the air fryer basket or line with baking paper.
7 - Place the pastry bombs into the basket with space between them.
8 - Brush the tops lightly with egg or milk for colour.
9 - Air fry at 180°C for 8–10 minutes until puffed, golden, and crisp.
10 - Remove carefully and let them sit for 2 minutes. The jam inside will be volcanic.
11 - Dust generously with icing sugar before serving.