Fluted Rolls

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Yield
2.0 dishes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for yield calculation
Instructions (11)
  1. Make some good puff-paste by recipe No. 1205 (trimmings answer very well for little dishes of this sort).
  2. Roll it out to the thickness of 1/4 inch.
  3. With a round fluted paste-cutter, stamp out as many round pieces as may be required.
  4. Brush over the upper side with the white of an egg.
  5. Roll up the pieces, pressing the paste lightly together where it joins.
  6. Place the rolls on a baking-sheet, and bake for about 1/4 hour.
  7. A few minutes before they are done, brush them over with the white of an egg.
  8. Strew over sifted sugar, put them back in the oven.
  9. When the icing is firm and of a pale brown colour, they are done.
  10. Place a strip of jelly or preserve across each roll.
  11. Dish them high on a napkin, and serve cold.
Original Text
FLUTED ROLLS. 1317. INGREDIENTS.—Puff-paste, the white of an egg, sifted sugar, jelly or preserve. Mode.—Make some good puff-paste by recipe No. 1205 (trimmings answer very well for little dishes of this sort); roll it out to the thickness of 1/4 inch, and, with a round fluted paste-cutter, stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, and bake for about 1/4 hour. A few minutes before they are done, brush them over with the white of an egg; strew over sifted sugar, put them back in the oven; and when the icing is firm and of a pale brown colour, they are done. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold. Time.—1/4 hour before being iced; 5 to 10 minutes after. Average cost, 1s. 3d. Sufficient.—1/2 lb. of puff-paste for 2 dishes. Seasonable at any time.
Notes
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