SC - Filo Dough Things
Bonita Plunk
dasbonster at hotmail.com
Tue Jan 26 05:01:56 PST 1999
I have a Hungarian recipe for traditional Strudle dough, that when done
correctly closely resembles Phyllo. I don't know how period it is, but
if you have the space & the time...& like getting more than abit messy,
is well worth the effort.
HL Bonnie
Namron, Anst.
>Deborah Rosenber wrote:
>Which raises the obvious question ... . Does anyone know of any period
>recipes for Filo, or evidence it was used in period? There is a desert
in
>the Andalusian cookbook that comes out a little similar, but the layers
are
>made by flattening the dough, brushing it with butter, then rolling it
up,
>twisting it, and flattening it again.
>
>David/Cariadoc
>http://www.best.com/~ddfr/
>
>
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe
SCA-Cooks".
>
>============================================================================
>
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list