The 1901 Cookbook Archive
No. 1824 — Puff Pastry and Sweet Pastries
English historical translation of Molokhovets recipe No. 1824 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare puff pastry according to No. 303. Roll out and form a pie, small pastries shaped like cornucopias or round pastries.
Bake the shapes empty and fill cornucopias with sweet béchamel or round pastries with jam.
Set the pastries on a baking sheet moistened with cold water, not greased. Brush their tops with egg and transfer straight from a cold place into a hot oven, so the pastry sets before the butter melts.
When browned and easily moved on the sheet, take out, arrange on a dish and, if needed, fill promptly with jam or béchamel. Serve while still hot.
Original source: Read Russian recipe No. 1824. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.