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Dessert

Fluted Rolls

Fluted rolls are puff pastry rounds coated in sugar, rolled, brushed with water, and baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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.

Prepare the dough

  1. Roll out the puff pastry and dredge it well with caster sugar.

  2. Fold the pastry as usual and repeat this process twice.

  3. Roll it out to about ¼ inch thick and cut out rounds with a 2-inch fluted cutter.

Shape and bake

  1. Roll each round up, brush lightly with water, and dredge with caster sugar.

  2. 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.

Explore the science

What each ingredient does

Puff pastry
Layers of butter and dough puff apart in the oven, giving a flaky, crisp texture.
Caster sugar
Caramelises on the surface during baking, adding sweetness and a golden browning.
Water
A light brush helps the sugar adhere to the rolled surface.

The step that matters

Dredging with sugar before baking. Sugar that is spread unevenly or left loose can burn in patches or fall off. Even coating and a moderate oven let the sugar melt and caramelise gently to an even golden finish.

“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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