Preheat oven to 350F.

On a floured surface, roll out puff pastry dough as thin as you can manage (1/8 to 1/6 thickness). Cut into long strips, about 6-8 inches long, 4 inches wide. It doesn't have to be perfect. You can also roll them after you cut them too, to make them even thinner. The thinner the dough, the crispier the pastry will be.

Add 2-3 tbsp of jam to the centre of one side of the long strips, and then fold over, gently push out any air, and crimp to seal the edges, taking care to keep the jam inside. Repeat until you use all the pastry strips.

Place pockets on a lined baking sheet (thick bottomed is best), and cut a small vent hole to allow air to escape during baking process.

Using a pastry brush, paint the pockets with soy milk, especially around the edges, and then finish with a sprinkle of sugar. Use bigger crystalled sugar for a crunchier finish.

Bake for 15-20 minutes (depending on how hot your oven runs), until tops and bottoms are a golden amber. Remove from oven and let cool before eating (lest you eat and get burned with hot jam lava like I did). Enjoy!