| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
12 |
Servings |
INGREDIENTS
|
|
Rough puff pastry |
| 25 |
g |
Butter |
| 1 |
|
Dessert spoon (heaped) flour |
| 2 |
tb |
Brandy |
| 125 |
g |
Currants |
| 1 |
ts |
(heaped) chopped peel |
| 25 |
g |
Brown sugar |
| 1 |
|
Egg; separated |
| 1 |
pn |
Cinnamon |
|
|
Castor (granulated) sugar to dust |
INSTRUCTIONS
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Date: Tue, 23 Nov 93 16:27:19 PST
Roll out pastry thinly and cup into 5" rounds. Melt butter in pan, stir in
flour, then brandy. Cook 1 min. Cool and stir in currants, peel, brown
sugar, egg yolk and cinnamon. Put a little mixture into each round of
pastry. Draw up to the centre and seal with fingers. Turn each one over and
roll lightly into boat shape. Brush tops with beaten egg white and dredge
with castor sugar. Make 2 slashes across each boat with knife. Bake in mod.
oven 25-30 mins. or until golden brown.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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