Pyramid Paste

Ingredients

• A sheet of puff paste
• raspberry or apricot jam
• currant jelly
• dried greengages
• cherries or barberries

Method

1. 1

   Roll out the puff paste to half an inch thick; cut or stamp it into oval shapes; the first, the size of the bottom of the dish in which you serve it, the next smaller, and so on till it forms a pyramid; then lay each piece separately on paper in a baking plate, egg the tops of the pieces, and bake them of a light color.

2. 2

   When done, take them off the paper, lay them on a large dish till cold, set the largest piece in the dish, put on it either of the above preserves, lay the next size on that, and more sweetmeats, and proceed in the same way with the other pieces till they are all placed on each other.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 116. The excerpt below is the record exactly as published.

Pyramid Paste-—TIngredients—A sheet of puff paste, raspberry or apricot jam, or currant jelly, dried greengages, cherries or bar- berri

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