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Dessert

Fluted Rolls

Fluted rolls are puff pastry rounds coated in sugar, rolled, 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 dough as usual and repeat this process twice.

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

Shape and bake

  1. Roll them 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 paste
Layers of dough and butter that puff into flaky, separated sheets when baked.
Castor sugar
Caramelises on the surface during baking, adding sweetness and light browning.

“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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