Puff Pastry No Divide It When Made Into Three Equal Recipe

portions--roll one of them out half an inch thick, cut it into cakes

with a tumbler--roll out the rest of the pastry, cut it into strips with

a jagging iron, and lay the strips round those that are cut with a

tumbler, so as to form a rim. Lay the puffs on buttered flat tins--bake

them in a quick oven till a light brown, then fill them with any small

preserved fruit you may happen to have.

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