Puff Paste Canapes
50 piecesIngredients
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 the paste
Turn the puff paste seven times.
Make a long strip of the paste, 3 inches wide and ⅛ inch thick.
Cut the canapes with a knife into pieces ¼ inch wide.
Bake and finish
Place them cut side up on a baking sheet; make 50 pieces.
Bake in a hot oven at 400°F (200°C) until lightly colored.
Dust with fine sugar and glaze them.
Detach from the baking sheet and place on another sheet.
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
- Layered dough that puffs into flaky, separated layers when baked.
- Fine sugar
- Dusted on top to caramelize and add sweetness and a glossy browned finish.
The step that matters
Bake until lightly colored. Puff pastry relies on steam from its butter layers to rise. Baking at a hot oven until just lightly colored sets the layers and browns the sugar without drying or burning the thin pieces.
“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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