[Sca-cooks] Re: period pizza

[Phil Troy / G. Tacitus Adamantius]

Also sprach Huette von Ahrens:
>Helewyse,
>
>Have you ever made this with pasta rather than
>filo?
>
>Huette

It seems to me it could be done; I suspect we're 
looking at a strudel, or something very close to 
it.

Adamantius

>
>--- 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
>>  ìtestoî, 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.
>
>
>
>
>__________________________________
>Do you Yahoo!?
>Yahoo! Tax Center - File online by April 15th
>http://taxes.yahoo.com/filing.html
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks