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Fluted Rolls

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fluted Rolls

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Roll out the puff paste.

  2. Dredge it well with castor sugar.

  3. Fold the paste as usual and repeat this twice.

  4. Roll it out to about ¼ inch thick.

  5. Stamp out rounds with a 2-inch fluted cutter.

  6. Roll them up, brush lightly with water, and dredge with castor sugar.

  7. Bake in a moderate oven at 350°F (175°C) until crisp and lightly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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