by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 8945 times
Lovely cooking pastries, filled with creamy custard, for special parties.
- Roll out the pastry dough on a lightly floured board to about 6 mm. (1/4") thickness.
- Stamp out into 65 mm. (2 1/2") diameter rounds with a cutter.
- Press the rounds in an ungreased muffin tin. Prick with a fork all over.
- Bake in a hot oven at 450°F for 10 to 12 minutes.
- Cool the pastry rounds.
- Cut the cake into thin rounds about 50 mm. (2") diameter.
- Fill the pastries with the custard sauce and put the cake rounds on top.
- Slice the peaches. Keep aside the syrup.
- Sprinkle a little peach syrup over the cake.
- Arrange the fruit decoratively over the cake.
- Dissolve the jelly in 1 1/2 teacups of boiling water.
- Put the vessel containing the jelly in a larger vessel filled with ice-cubes and go on stirring all the time. When it is quite thick, spread over the fruit.
- Put to set in the freezer compartment of a refrigerator.
- Serve cold.
- VARIATION : FANCY PASTRY (EGGLESS)
- Proceed as above using eggless sponge cake instead of fatless sponge cake.
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