Puff paste circles decorated with almond ‘petals
Original Receipt in ‘The Book of Household Management’, 1861, edited by Isabella Beeton
Ingredients
- 1/2 lb Puff-paste No. 1205
- 3oz almonds
- Sifted sugar
- 1 egg white
Cooking Instructions
Roll the paste out to the thickness of 1/4 inch, and, with a round fluted cutter, stamp out as many pieces as may be required. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each. Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings; and when they are all completed, sift over some pounded sugar, and bake for about 15-20 minutes. Garnish between the almonds with strips of apple jelly, and place in the centre of the ring a small quantity of strawberry jam; pile them high on the dish, and serve. Serves 18-20.