[Sca-cooks] Re: period pizza

[Huette von Ahrens]

Helewyse,

Have you ever made this with pasta rather than
filo?

Huette

--- Louise Smithson <helewyse at yahoo.com> wrote:


> To make pizza of many layers, commonly cold dry
> layered pastry.  [1] 
> Take a sheet of pasta that has been pulled
> thin, made as is described in the previous
> recipe, have a tart pan greased with melted
> butter, and into this pan add a sheet of this
> pasta that is large enough.  Above this sheet
> put another 10 thin sheets, greasing between
> each one with butter and powdering with sugar
> and elder flowers, either fresh or dried.  And
> put it to cook in the oven or underneath a
> “testo”, and when it is cooked serve hot with
> sugar and rose water on top.  There is another
> way that one can make this, pull a sheet as is
> described and grease with melted butter, and
> let it chill a little, and sprinkle again with
> this butter, and powder with sugar and make a
> ring shaped pastry of six turns (roll pastry on
> itself).  And when it is made grease it along
> the length, and turn in the shape of a
> laberinth or knot, and put in the tart pan,
> where there is already another sheet of the
> pastry greased with butter, and with hands
> greased with melted butter (in order that th!
>  e pasta
>  does not stick to them) begin to turn it, in
> the way that it doesn't become any higher than
> a finger, and with the flat of your fist push
> it down so that it remains within, sprinkle
> with melted butter and put to cook in the oven
> with slow fire.  And serve hot with sugar and
> rose water above, and if one does not want to
> powder it with sugar and rosewater above, one
> can put sugar in the pastry, and for beauty one
> can make this pizza with little layered tarts
> that are in circles. 
> 
> Layered pastry 
> Ingredients 
> 1/2 pack filo dough thawed 
> 1/4 lb butter 
> 1 cup sugar 
> 2 tablespoons cinnamon 
> Method 
> Melt the butter and keep warm so that it will
> spread.  Working quickly remove a sheet of filo
> dough from the packet, keep the remainder
> covered with a damp towel.  Lay the filo dough
> on a board, brush with butter, cover with
> another sheet of dough and repeat the butter,
> cover with another sheet of dough butter and
> then sprinkle with cinnamon and sugar.  Repeat
> this layering, 3 sheets filo then cinnamon and
> sugar, until 12 sheets of filo have been used. 
> Finish with a layer of cinnamon and sugar. 
> Slice the sheet into triangles.   Bake in a
> pre-heated 400 F oven (or at the temperature
> recommended on the filo packet) until golden
> brown.  Allow to cool, serve cold. 
> Note: After taste testing this dish made with
> both dried elder flowers and with cinnamon the
> consensus was that cinnamon tasted better.  It
> also prevents the dessert menu from becoming
> overpowered with flower scented dishes. 
> 
> Helewyse


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


	
		
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