Reference > Farmer's Cookbook > PASTRY DESSERTS > Palm Leaves
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Palm Leaves

Roll remnants of puff paste one-eighth inch thick; sprinkle one-half surface with powdered sugar, fold, press edges together, pat and roll out, using sugar for dredging board; repeat three times. After the last rolling fold four times. The pastry should be in long strip one and one-half inches wide. From the end, cut pieces one inch wide; place on baking-sheet, broad side down, one inch apart, and separate layers of pastry at one end to suggest a leaf. Bake eight minutes in hot oven; these will spread while baking.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lemon Sticks Raspberry Puffs  
 
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