[Sca-cooks] canisoles

[David Friedman]

Cadoc mentioned "canisoles" and Stefan asked:

>I don't have a copy of Platina. And I just did a 
>search in the Florilegium for "canisoles" and 
>got no hits. So, could someone please post the 
>recipe? Preferably a translation and any 
>redactions they have? This sounds like a good 
>item for the various holiday pot lucks coming up.

I think it is the canisiones recipe he is talking 
about; below is our version from the Miscellany. 
We haven't done it very often, because it is 
similar to the Islamic khushkananaj, which we 
like better--it has oil in the pastry and keeps 
longer.

Pastry Which They Call Canisiones
  Platina p. 144 (book 8)

When you have rolled out your pastry made of meal 
with sugar and rosewater and formed it like a 
crust, put into it the same mixture as the one I 
said in the section on marzapan [Take almonds 
that have soaked in fresh water for a day and 
night and when you have cleaned them as carefully 
as can be, grind them up, sprinkling them with 
fresh water so that they do not make oil. And if 
you want the best, add as much finest sugar as 
almonds. When all this has been well ground and 
dissolved in rosewater...]; this time, it should 
be formed like rolls and cooked in the oven as I 
said before, with a gentle flame. [end of 
original]

pastry:
    2 c flour 
    1/4 c sugar
    2 t rosewater + ~10 T water
filling:
3/4 c almonds, soaked
1/2 c sugar
1 t rosewater + 2-3 t water

Mix pastry ingredients and knead to a dry but not 
stiff dough. Divide in half, roll each half out 
to about 12" across. Coarsely grind the filling 
together. Spread thinly onto pastry, leaving 1/2" 
margin around the edges, and roll up like a jelly 
roll; seal seams tightly to avoid leakage. Bake 
40 minutes at 350°. Slice when warm; crumbles 
when cool.

This makes two rolls about 12 inches long. Best 
when fresh; they dry out by the next day.

Elizabeth/Betty Cook