1319. POLISH CAKES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Give seven turns to half a pound of puff-paste, roll it out as in the foregoing cases, and then cut it up into square pieces measuring rather better than two inches each way.
  2. Wet these in the centre, and then fold down the corners, so as to make them all meet in the middle of the piece of paste.
  3. Place a dot of paste in the centre of each, pressing it down with the end of the finger, egg them over, and bake them in a rather sharp oven, of a fine bright light colour.
  4. Just before they are done, shake some finely-sifted sugar over them.
  5. Put them back again in the oven to melt the sugar, and then pass the red-hot salamander over them to give them a glossy appearance.
  6. Decorate this kind of pastry with bright red-currant or apple-jelly.
Original Text
1319. POLISH CAKES. Give seven turns to half a pound of puff-paste, roll it out as in the foregoing cases, and then cut it up into square pieces measuring rather better than two inches each way; wet these in the centre, and then fold down the corners, so as to make them all meet in the middle of the piece of paste; place a dot of paste in the centre of each, pressing it down with the end of the finger, egg them over, and bake them in a rather sharp oven, of a fine bright light colour, and just before they are done, shake some finely-sifted sugar over them; put them back again in the oven to melt the sugar, and then pass the red-hot salamander over them to give them a glossy appearance. Decorate this kind of pastry with bright red-currant or apple-jelly.
Notes
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