Fluted Rolls

Ingredients

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

Instructions

1. Make some good puff-paste by recipe No. 1205 (trimmings answer very well for little dishes of this sort);
2. 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;
3. roll up the pieces, pressing the paste lightly together where it joins;
4. place the rolls on a baking-sheet, and bake for about 1/4 hour.
5. 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.
6. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold.