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 round 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 lightly together.
Brush the top with water and dredge well with caster sugar.
Use the back of a knife to mark the dough in lines about 1 inch apart.
Bake and serve
Bake for about 20 minutes in a 350°F (175°C) oven.
When cool, 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 bakes into the crisp, flaky outer layers.
- Jam
- Adds sweetness and fruity flavour that sets inside the pastry as it bakes.
- Caster sugar
- Dredged on top, it sweetens the surface and helps it caramelise and brown in the oven.
The step that matters
Roll out the dough very thinly. Thin dough bakes crisp and light rather than doughy. Thick dough stays pale and soft inside, and the jam filling can make it soggy.
“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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