Name: Beignets of Fruit Paste a LA Heine
Ingredients: Thin layers of fruit paste; Stiff jelly (such as apple or currant jelly)

Beignets of Fruit Paste a LA Heine

Ingredients

Thin layers of fruit paste
Stiff jelly (such as apple or currant jelly)

Directions

Prepare thin layers of fruit paste.
Stamp out circular pieces the size of a coin.
Insert a piece of stiff jelly between two circular pieces of fruit paste.
Finish the beignets as directed for angelica lozenges glaces.

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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Beignets of Fruit Paste a LA Heine