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
Knead the pastry trimmings into a smooth ball.
Roll out the dough very thinly into a square shape.
Spread jam evenly over one half of the dough.
Fold the other half over, wet the edges, and press them together.
Brush the top with water and dredge with castor sugar.
Use the back of a knife to mark the dough in lines about 1 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
- Forms the crisp outer shell that encloses the jam filling.
- Jam
- Supplies the sweet, fruity filling inside the pastry.
- Castor sugar
- Adds sweetness and helps the top brown and crisp in the oven.
The step that matters
Sealing the edges. Wetting the edges and pressing them firmly together closes the dough around the jam. If the seal is weak, the filling can leak out and burn during baking.
“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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