Puff-Paste Walnuts

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
20.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Give seven turns to half a pound of puff-paste, and roll it out to the thickness of the sixth part of an inch.
  2. Stamp out twenty circular pieces with a fluted cutter about an inch and a half in diameter.
  3. Wet each of these with a paste-brush dipped in water.
  4. Fold them up, pressing the two parts of the paste slightly so as to cause them to adhere closely together.
  5. Place them on a baking-sheet in rows, egged over, and bake of a bright light colour.
  6. Just before they are done, shake some fine sugar over them with a dredger, and put them back into the oven for a little while to melt the sugar.
  7. Pass the red-hot salamander over, and withdraw them.
  8. Previously to serving this kind of pastry, place a broad strip of red-currant or apple-jelly across the centre.
Original Text
PUFF-PASTE WALNUTS. GlVE seven turns to half a pound of puff-paste, and roll it out to the thickness of the sixth part of an inch; then, stamp out twenty circular pieces with a fluted cutter about an inch and a half in diameter, and after wetting each of these with a paste-brush dipped in water, fold them up at the same time pressing the two parts of the paste slightly, so as to cause them to adhere closely together; they must then be placed on a baking-sheet in rows, egged over, and baked of a bright light colour. Just before they are done, some fine sugar should be shaken over them with a dredger, and they must then be put back again into the oven for a little while to melt the sugar; pass the red-hot salamander over, and withdraw them. Previously to serving this kind of pastry, a broad strip of red-currant or apple-jelly should be placed across the centre.
Notes
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