What kind of dough is used for the marrow pasties?

A butter dough of 1/4 kg wheat flour, 1/4 dl cognac, 1 1/4 dl water and 1 egg, into which 1/4 kg butter is kneaded. The dough is pressed into small tin molds – not too thin.

How do I make the almond filling?

Whip 8 egg whites completely stiff, stir in 375 g sugar (confectioners' sugar) and 250 g blanched, finely ground sweet almonds along with 10 g bitter almonds. Place a generous teaspoon in each mold.

How long and at what heat are they baked?

In a hot oven for about 1/2 hour. The recipe makes about 24 small pasties, and the total working and baking time is around 2 hours.

What are the stripes on top?

A little of the dough is rolled out, cut into narrow strips and laid in a cross over the almond filling before baking.

Marrow pasties (small pasties with almond filling)

Marrow pasties from Erken 1914: a puff-pastry-like dough of 250 g flour, 1/4 dl cognac, 1 1/4 dl water, 1 egg and 250 g butter is pressed into small molds, filled with almond filling of 250 g sweet and 10 g bitter almonds, 375 g confectioners' sugar and 8 stiffly beaten egg whites, garnished with dough strips in a cross and baked about 30 minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 525 (falt i det fri)

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About the dish

Small pasties in tin molds with a puff-pastry-like base and airy almond filling, garnished with dough strips in a cross — a typical party pastry in Erken's dessert chapter. The recipe begins on page 525 and continues on page 526.

How to make it

1
Make the dough
Mix the flour with the cognac, water and the egg. Knead in the cold butter to a smooth dough, and let it rest cold for a while.
2
Line the molds
Roll out the dough and line small tin or tartlet molds with it — not too thin. Set a little dough aside for garnish.
3
Almond filling
Whip the egg whites completely stiff and stir in the confectioners' sugar and the blanched, finely ground sweet and bitter almonds.
4
Fill
Place a generous teaspoon of almond filling in each mold.
5
Garnish with dough strips
Roll out the rest of the dough, cut it into narrow strips and lay them in a cross over the filling.
6
Bake
Bake the pasties in a hot oven (about 220 °C (430 °F)) for about 30 minutes, until they are golden brown.

Changes from the original

Quantity indications where the OCR lacked the fraction line have been interpreted as 1/4 kg flour, 1/4 kg butter, 1/4 dl cognac and 1 1/4 dl water. "Blikformer" has been modernized to small muffin or tartlet molds, and the baking temperature is given in degrees.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 525) → 1949 (proofread, p. 609)~88% of the text changedremovedadded

~~1/4~~ ½ kg. hvetemel ~~1/4 del. konjak~~ 1 ~~1/4 del. vand 1~~ egg ~~1/4~~ ½ dd. konjakk 1¼ dd. vann ½ kg. smør ~~Mandelrøre:~~ 250 gr. søte mandler 10 gr. bitre mandler 375 gr. sukker (flormelis) 8 ~~eggehviter. Melet iblandes konjak, vand~~ eggwhiter. Mel, sukker, egget og ~~egget; smørret~~ hjortetakksaltet eltes ~~i; smaa blikformer belægges~~ sammen, iblandes smør og rom; arbeides til en jevn deig. ⅓ av smøret smuldres med melet og tilsettes vannet litt efter litt; resten av smøret bankes i med kjævlet. Utkjevles ganske tynt, og små former klædes med denne ~~deig, ikke for tyndt. I hver form lægges en god teske mandelrøre, laget paa~~ deig; fylles med 1—1½ teskje av ovenstående krem, og ovenpå denne igjen legges et lag av følgende ~~maate: de stivvispede eggehviter irøres~~ deig: Kakene kan også overstrykes med lys glasur; da røres kun sukkeret og ~~de skoldede, finstøtte mandler. Litt av deigen kjevles ut, skjæres i smale strimler, lægges i kors over. Stekes~~ vannet sammen, og der tilsettes som smak vanilje eller sitronjsaft. Eggeplommene røres med sukker 10 minutter; den kokende melk helles heri litt efter litt under stadig omrøren. Has i gryte, gis et opkok under stadig omrøren, tas av varmen, tilsettes den med koldt vann avskylte gelatin og det kolde smør; røres godt ~~varm ovn ca. 1/2 time.~~ jevn. — Kremen fylles godt avkjølet i kakene, der overstrykes med sjokoladeglasur.

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Frequently asked questions

What kind of dough is used for the marrow pasties?: A butter dough of 1/4 kg wheat flour, 1/4 dl cognac, 1 1/4 dl water and 1 egg, into which 1/4 kg butter is kneaded. The dough is pressed into small tin molds – not too thin.
How do I make the almond filling?: Whip 8 egg whites completely stiff, stir in 375 g sugar (confectioners' sugar) and 250 g blanched, finely ground sweet almonds along with 10 g bitter almonds. Place a generous teaspoon in each mold.
How long and at what heat are they baked?: In a hot oven for about 1/2 hour. The recipe makes about 24 small pasties, and the total working and baking time is around 2 hours.
What are the stripes on top?: A little of the dough is rolled out, cut into narrow strips and laid in a cross over the almond filling before baking.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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