Reference > Farmer's Cookbook > PASTRY DESSERTS > Galattes
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Galattes

Roll puff or plain paste one-eighth inch thick. Shape with an oblong cutter three and one-half inches long by one and three-fourths inches wide. Brush over with white of egg and sprinkle with cinnamon and sugar. Bake in a hot oven. A lady-finger cutter may be used with satisfaction, but is more difficult to procure.


CONTENTS · BIBLIOGRAPHIC RECORD
  Condés Cream Horns  
 
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