Sandwich Pastry
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Cut puff pastry into strips about 3 inches long, 1 inch wide, and ½ inch thick.
Lay the strips on their edge.
Bake
Bake in a 400°F (200°C) oven.
When nearly cooked, sprinkle fine sugar over the strips.
Assemble
Spread jam on one strip.
Cover it with another strip, like a sandwich.
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
- Its many thin layers of butter and dough puff up in the oven, giving the strips a light, flaky structure.
- Fine sugar
- Sweetens the surface and caramelises in the oven heat, adding browning and a crisp finish.
- Jam
- Adds sweetness and moisture to the filling and sticks the two pastry strips together.
The step that matters
Sprinkle the sugar when nearly cooked. Sugar caramelises and darkens quickly at oven heat. Adding it too early can burn it before the pastry has finished cooking.
“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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