SC - Period cookshop at Pennsic?

[Michael F. Gunter]

Hmmm, sounds like Ms. Diane de Lyon's little joke dessert of some years ago
'tortilla torte' was not such a joke after all, eh? She layered flour tortillas
[just flour, water and fat after all] with something chocolaty.   This sounds
potentially yummy done with baklava filling and syrup.

Selene


> >From what I have read in the "Oxford Companion of
> Food", the article on filo/phyllo seems to suggest
> that the thin filo dough is out of period for SCA use.
> Mid-17th century, if I recall correctly. It does
> mention that filo's predecessor was actually thin
> slices of bread or perhaps a very thin pita bread.
> Apparently from what I have read, the period version
> of baklava was actually thin bread stacked together.
> This started off as a nomadic Turkish dish from the
> 14th century.
>
> Huette