Pastry Sandwiches
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 pastry
Knead the pastry trimmings into a smooth ball.
Roll out the dough very thinly, keeping it as square as possible.
Fill and shape
Spread jam evenly over one half of the dough.
Fold the other half over, wet the edges, and press them together lightly.
Brush the top with water and dredge with castor sugar.
Use the back of a knife to mark the dough in lines about one inch apart.
Bake and serve
Bake in a moderate oven at 350°F (175°C) for about 20 minutes.
Once cooled, cut the pastry 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 dough that wraps the filling and bakes into a crisp, flaky casing.
- Jam
- Adds sweetness and fruity moisture that fills the pastry layers.
- Castor sugar
- Dredged over the top, it sweetens the surface and helps it caramelize and brown in the oven.
The step that matters
Rolling the dough very thinly. Thin dough bakes crisp and evenly, while thick dough stays doughy in the middle. Keeping it 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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