Sheryl posted: " When I make a pie, I often have left-over scraps of pastry dough, so I was intrigued by a hundred-year-old recipe for Nut Pastry Rolls. These rolls are made by rolling out pastry dough (and it works fine to re-roll left-over pastry dough scraps), cutt" A Hundred Years Ago
When I make a pie, I often have left-over scraps of pastry dough, so I was intrigued by a hundred-year-old recipe for Nut Pastry Rolls. These rolls are made by rolling out pastry dough (and it works fine to re-roll left-over pastry dough scraps), cutting it into rectangles, then spreading with jelly and sprinkling with chopped pecans, and rolling like a jelly roll and baking.
The Nut Pastry Rolls turned out well, looked attractive, and were tasty.
Here's the original recipe:
Source: Boston Cooking School Cook Book (1923)
"Paste" is an archaic term for pastry dough that was commonly used in recipe books a hundred years ago.
When I updated the recipe, I listed ingredient amounts for making approximately 10 rolls - though this is an extremely flexible recipe and the amounts can be adjusted based on the number made.
pie pastry for a 1-shell pie (or use scraps of pastry dough left-over after making a pie crust)
1/4 cup jelly (I used currant jelly.)
1/3 cup pecans, chopped
Preheat oven to 425° F. Roll pie pastry into a rectangle 1/8-inch thick. Cut into 3 X 5 inch rectangles. Spread jelly on the rectangles, then sprinkle with the chopped pecans. Roll each piece as for a jelly roll, then place seam side down on a baking sheet. Bake for approximately 12-15 minutes (or until lightly browned).
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