Diamond Fruitfold

Dough to use: Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

1. Dough Preparation:
Thaw desired number of squares or cut thawed sheets into 6 squares or prepare bulk dough according to directions, cut into 5″ squares.

2. Makeup:
a. Waterwash entire surface.

b. Fold left corner to center and press down firmly on the top.

c. Fold right corner over top of previous fold, press down hard.

Optional – The two ends may be docked with a fork for less puff (create a cavity).

d. Waterwash top.

3. Panning:
(Standard 18″ x 26″ bun pan)
Line pan with baking paper. Place 12 Fruitfolds, 3 rows of 4, with minimum of 1½” between each.

4. Baking:
Bake in preheated 380º-400ºF oven for 20-25 minutes. Unfilled Fruitfold should be golden brown.

5. Finishing:
a. After cooling, make indentation in opposite exposed corners. Fill each indentation with 1 oz. fruit filling.

Optional – Use two different fruit fillings, custard or a fruit/custard combination.

b. Dust with powdered sugar before filling or apply white icing after filling is inserted.

Puff diamond

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