Recipes > Desserts > Fluted Rolls

Fluted Rolls


  • puff-paste
  • white of an egg
  • sifted sugar
  • jelly or preserve


Make some good puff-paste (trimmings answer very well for little dishes of this sort); roll it out to the thickness of 1/4 inch, and, with a round fluted paste-cutter, stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, and bake for about 1/4 hour. A few minutes before they are done, brush them over with the white of an egg; strew over sifted sugar, put them back in the oven; and when the icing is firm and of a pale brown colour, they are done. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold.

Time: 1/4 hour before being iced; 5 to 10 minutes after.

Sufficient: 1/2 pound of puff-paste for 2 dishes.

Seasonable at any time.


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The Book of Household Management (1861).

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