Pastry Sandwiches
Ingredients
Directions
The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.
Prepare
Knead the trimmings lightly into a smooth round ball.
Roll out very thinly, keeping the shape as square as possible.
Assemble
Spread jam evenly over one half.
Fold the other half over, wet the edges, and press them lightly together.
Bake and serve
Brush with water, dredge well with caster sugar, and mark the paste across in lines about one inch apart with the back of a knife blade.
Bake for about 20 minutes in a moderate oven (350°F / 175°C).
When cold, cut the paste into strips.
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.
Explore the science
What each ingredient does
- Pastry trimmings
- Form the thin paste that encloses the jam and bakes into a crisp casing.
- Jam
- Provides sweetness and fruit flavour inside the pastry as it bakes.
- Castor sugar
- Dredged on top to sweeten and form a crisp, lightly caramelised surface.
The step that matters
Rolling the paste very thinly. Thin paste bakes crisp and evenly; thick paste stays doughy in the middle and can leave the jam underbaked. Keeping the shape square helps the sandwich fold and cut neatly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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