CookEat Recipe
Gâteaux Polonaise
Six small folded puff pastries finished with currant jelly in a cross.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Measure one pound of prepared raw puff pastry and keep it cool while working. Lightly flour the work surface. Do not taste the raw dough or egg wash, and keep their utensils separate from those used for the jelly after baking.
Step 2
Roll the measured pastry to a quarter of an inch thick. Cut six even squares, each two and a half inches across. Keep any trimmings separate from these six pieces.
Step 3
Brush a little water lightly over the top of each square only. Fold its four corners inward to meet at the centre.
Step 4
Lightly wet a baking sheet and arrange the six folded pastries on it. Lightly brush their upper surfaces with beaten whole egg, then sprinkle with a little granulated sugar.
Step 5
Bake in the preheated oven, checking before the twenty-five-minute guide and continuing as needed until the pastries are well puffed and a deep golden brown, with dry, crisp pastry layers and fully baked bases.
Step 6
Remove from the oven. Using clean utensils, fill the four open fold lines of each pastry with currant jelly to make a cross.
Step 7
Arrange the six pastries on a serving dish lined with a clean food-safe folded napkin and serve.
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