This recipe is from "Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe", by Joanne Chang with Christie Matheson. These are a very popular item at the bakery. Making them is similar to making ravioli, but even if you’ve never done that, you’ll find the process quite straightforward: First, you roll out flaky, buttery dough into a big sheet and score it into rectangles. Then, you spoon jam into the rectangles, lay another sheet of pastry dough on top, and press down to make little jam pockets. Finally, you cut the pockets apart and bake them to golden brown yumminess.