Fanchonnettes

Ingredients

• Fine puff paste, 1 lb.
• apricot or peach jam, 4 to 6 oz.

Method

1. 1

   Roll out very thin and square some fine puff paste, lay it on a tin or copper oven-leaf, and cover it with peach or apricot jam.

2. 2

   Roll a second bit of paste to the same size, moisten the edges with beaten egg or water, press them together securely, sift sugar thickly on top, mark into divisions, and bake in a well-heated oven for twenty minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 336. The excerpt below is the record exactly as published.

fanchonnettes should be about three inches in length and two in width. In order to lay the second crust over the preserve without disturbing it, wind it lightly round the paste-roller, and in untwisting it, let it fall gently over the other part. This is not the form of pastry called by the French fanchonnettes. Fine puff paste, 1 lb. ; apricot or peach jam, 4 to 6 oz.

Cook this with the app: pantry check, scaling, and the assistant.