Tillie’s Buttery Canapé Shells take a little time and a lot of butter, with the dough rolled, folded, chilled, and rolled again before baking. The handwritten recipe leaves a few details to the baker, but the repeated folding gives these little pastries their distinctive layers, ready for whatever filling comes next.
2 cups flour (sifted?)
1 cup milk
1 cup butter
1 cup sugar
Make soft (but easily handled) dough
Roll out
Spread butter in center
Fold dough in from all sides
Roll out
Repeat twice, making a total of 3 times.
Fold in square and place in refrigerator for 5 or 6 hrs
Remove from refrigerator, spread with sugar and roll out, folding
in on all sides and rolling again.
Fold into a long, oblong shape and place in the refrigerator to cool.
Cut into thin slices and bake on an ungreased tin.