Crescents with Preserves

In order to make these crescents it is necessary to have two cutters: a round channeled pastry cutter (Fig. 16) and a smooth unchanneled pastry cutter the shape of a crescent, but much smaller than the first one. Roll out some puff paste made to eight turns (No. 146) into eighth of an inch in thickness; from this cut some channeled rounds four inches in diameter and with the same pastry cutter cut the rounds into crescent-shaped pieces. Range half of these crescents slightly apart from each other on a moist baking sheet and wet the tops over with a brush; empty out those remaining with the small and smooth crescent-shaped pastry cutter and lay them on top of those already prepared so that they cover them exactly; egg over and cook in a brisk oven without glazing. When removed press the paste on the empty part and when these crescents are cold glaze them lightly with icing (No. 102), using a brush, and press them on chopped pistachios. Fill the empty place in the crescents with apple jelly (No. 3668) or else apricot marmalade (No. 3675).