Skip to main content

Pasty of Fresh or Preserved Fruit

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Pasty of Fresh or Preserved Fruit

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 pastry dough thinly and cut it into small round shapes.

  2. Spread jam or sliced fresh fruit on half of each round.

  3. Fold the other half over the filling and moisten the edges with water.

  4. Press the edges securely together.

  5. Bake the pasties in a moderate oven at 350°F (175°C) until golden.

  6. Sprinkle powdered sugar over the pasties before serving.

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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes