For the imperial crowns, defrost the puff pastry. Put the jam on the pastry sheets. Moisten the edges, fold the dough lengthwise, press the edge and cut 5 times each.
Prick several times with a small stick and leave on a cold rinsed baking tray for 15 minutes. Then bake in the preheated oven at 230 °C for about 20 minutes.
Prepare a glaze with powdered sugar and water. Brush the warm imperial crowns with the glaze.
Preparation Tip:
For the imperial crowns you can use any jam to taste.