Apple Flawn—Latticed

Prepare a flawn ring the same as for an apricot flawn (No. 3170); fill it with well-reduced apple marmalade (No. 3674) flavored with lemon peel. Roll out some parings of puff paste (No. 146) to a sixteenth of an inch in thickness; cut it into narrow strips or bands three-sixteenths of an inch wide. Dampen the edges of the flawn and lay over the strips, leaving a three-eighths of an inch space between each one; fasten well and cut away any surplus without stretching the paste. Moisten the first row of strips with a brush, arrange another row over slightly on the bias to form lozenges; fasten them also to the edge, having the whole form an uniform lattice work; egg twice and cook in a hot oven for one hour. After removing dust over with fine powdered sugar, and again put in the oven for a few minutes to glaze.