Hungarian Peach Pastry
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Prepare your favorite pie pastry for 2-crust pie. Use puff paste or
extra-rich pastry for best results. Chill pastry until ready to use.
Roll or pat pastry out lightly in narrow rectangle about 18 inches
long and 4 inches wide. Turn 3/4-inch edge up all around pastry strip.
Crimp corners together
Start oven at hot (450 degrees F.).
Heat 1 1/2 cps peach jam in upper part of double boiler over boil-
ing water until slightly softened. Spoon into pastry. Spread evenly to
fill corners. Use more jam if necessary. With wide spatula slip jam-filled
pastry onto lightly greased baking sheet.
Bake about 10 minutes. Turn down to moderate (350 degrees F.)
and bake 20 minutes longer or until pastry is done and browning.
Serve wqarm or cold. Bring whole pastry to table on long platter or
bread cutting board. Let guests cut their own pieces. Makes 9 2-inch
servings or 12 smaller ones.
Double recipe, making 2 pastries for large buffet party.