1318. PUFF-PASTE RINGS, OR WREATHS.

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 (8)
Instructions (11)
  1. Give eight turns to half a pound of puff-paste.
  2. Roll this out to the sixth part of an inch in thickness.
  3. Stamp out twenty circular pieces with a fluted tin cutter about one inch and three quarters in diameter.
  4. Stamp out the centre of these with a plain circular cutter about three quarters of an inch in diameter.
  5. Place the rings on a wetted baking-sheet.
  6. Shake some fine sugar over them.
  7. Bake them of a very light colour (at very moderate heat).
  8. When they are done, decorate them with some whipped white of egg and sugar, over which strew some coarse sugar.
  9. Put them to dry in the screen.
  10. Finish decorating them by placing or inserting some strips of currant or apple-jelly in between the folds or dots of the centre.
Note
  1. Puff-paste turned or folded eight times, then rolled out to the thickness of the sixth part of an inch, and stamped out with appropriate fancy-stamped tin cutters—either in the form of crescents, leaves, trefoil or shamrock, stars, &c., and after being baked as directed in the foregoing case, may also be decorated in the same manner: a cornet of paper should be used for this purpose.
Original Text
1318. PUFF-PASTE RINGS, OR WREATHS. Give eight turns to half a pound of puff-paste, and roll this out to the sixth part of an inch in thickness; then stamp out twenty circular pieces with a fluted tin cutter about one inch and three quarters in diameter, and stamp out the centre of these with a plain circular cutter about three quarters of an inch in diameter, then place the rings on a wetted baking-sheet; shake some fine sugar over them, and bake them of a very light colour (at very moderate heat). When they are done, decorate them with some whipped white of egg and sugar, over which strew some coarse sugar; put them to dry in the screen, and then finish decorating them by placing or inserting some strips of currant or apple-jelly in between the folds or dots of the centre. Note.—Puff-paste turned or folded eight times, then rolled out to the thickness of the sixth part of an inch, and stamped out with appropriate fancy-stamped tin cutters—either in the form of crescents, leaves, trefoil or shamrock, stars, &c., and after being baked as directed in the foregoing case, may also be decorated in the same manner: a cornet of paper should be used for this purpose.
Notes
—