Ingredients
Leaf Paste
a pound of butter, chilled
a pound of flour
water
Filling
raspberry or strawberry jam or pastry cream
Topping
colored icing
Directions
Leaf Paste
Drain a pound of butter and chill it with ice. Rub with a quarter of this a pound of flour, pouring in water enough to form a stiff paste.
Lay it away for a quarter of an hour.
Dredge the table lightly with flour, lay
the paste on it, and roll it square.
Similarly roll out the butter remaining, lay it in and on the centre of the paste, the edges of which should be brought back over the butter and enclose it well.
Roll the whole to the thickness of a quarter of an
inch and fold it into three layers. It has now had one turn.
Fold it again into three layers and roll it the second time, but in the contrary direction. It has now had two turns. Leave it for fifteen minutes and give it two turns more, and
after a second quarter of an hour give it the two final turns. More than six turns are unnecessary.
Cover the paste with cloth and lay it away in a cold place until needed.
For Neapolitan cookie
Roll out leaf paste half an inch in thickness, and
cut it into strips about two inches wide.
Lay these on a baking dish a little distance apart so
they will not join when spreading, and bake in
a quick oven.
Remove and mask half of them with
raspberry or strawberry jam, and place the other
half on top.
Ice them with colored icing, arrange
tastefully on a fancy dish, and serve.
Pastry cream is used a great deal for filling.
Notes
The recipe in this entry was taken from "Two Hundred Recipes for Making Desserts, Including French Pastries" by Olive M. Hulse. It was published by The Hopewell Press in 1912 in Chicago, U.S.A. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi.
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