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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. 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. 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. 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. 4

    Fill

    Place a generous teaspoon of almond filling in each mold.

  5. 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. 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.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 609) → Modernised~90% of the text changedremovedadded
½ kg. hvetemel 1 egg ½ dd. konjakk 1¼ dd. 250 g hvetemel. 0,25 dl konjakk. 1,25 dl vann ½ kg. (kaldt). 1 stk egg. 250 g smør (kaldt). 250 gr. g søte mandler (til mandelrøren, skåldet og finstøtt). 10 gr. g bitre mandler (skåldet og finstøtt). 375 gr. sukker (flormelis) g melis (flormelis). 8 eggwhiter. Mel, sukker, egget og hjortetakksaltet eltes sammen, iblandes smør stk eggehviter. Bland melet med konjakk, vann og rom; arbeides egget. Elt inn det kalde smøret til en jevn deig. ⅓ av smøret smuldres med melet deig, og tilsettes vannet litt efter litt; resten av smøret bankes i med kjævlet. Utkjevles ganske tynt, la den hvile kaldt en stund.. Kjevle ut deigen og kle små former klædes med denne deig; fylles med 1—1½ teskje av ovenstående krem, og ovenpå denne igjen legges et lag av følgende deig: Kakene kan også overstrykes med lys glasur; da røres kun sukkeret og vannet sammen, og der tilsettes som smak vanilje blikk- eller sitronjsaft. Eggeplommene røres tartelettformer med sukker 10 minutter; den kokende melk helles heri litt efter — ikke for tynt. Sett litt under stadig omrøren. Has deig til side til pynt.. Visp eggehvitene helt stive og rør inn melisen og de skåldede, finstøtte søte og bitre mandlene.. Legg en god teskje mandelrøre i gryte, gis et opkok under stadig omrøren, tas hver form.. Kjevle ut resten av varmen, tilsettes deigen, skjær den med koldt vann avskylte gelatin i smale strimler og det kolde smør; røres godt jevn. — Kremen fylles legg dem i kors over fyllet.. Stek pasteiene i godt avkjølet varm ovn (ca. 220 °C) i kakene, der overstrykes med sjokoladeglasur. omtrent 30 minutter, til de er gyllenbrune.

Note on Modernised

Mengdeangivelser der OCR-en manglet brøkstrek er tolket som 1/4 kg mel, 1/4 kg smør, 1/4 dl konjakk og 1 1/4 dl vann. «Blikformer» er modernisert til små muffins- eller tartelettformer, og steketemperatur er angitt i grader.

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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.

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