Polish Dessert Recipes

Quick And Easy Polish Pastry Recipes

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Roll puff or plain paste one-eighth inch thick, and cut in two and one-half inch squares; wet the corners, fold toward the center, and press lightly; bake on a sheet; when cool, press down the centers and fill, using two-thirds quince marmalade and one-third currant jelly.

Ingredients: Puff-paste, the white of an egg, pounded sugar.

Method: Roll some good puff-paste out thin, and cut it into 2-1/2-inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about 1/4 hour.

When they are done, press down a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red currant jelly. Pile them high in the center of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with. Sufficient for 2 dishes of pastry. Seasonable at any time.

Note: It should be borne in mind that, for all dishes of small pastry, such as the preceding, trimmings of puff-pasty, left from larger tarts, answer as well as making the paste expressly for the tartlets.