[Sca-cooks] Queen's Table

[cldyroz at aol.com]

Here is the menu in mind for tomorrow's table at the Queen's Rapier Champion Tourney;
 
Kushiananai
Hais
Angel's Food on Rose petals (if I can find them)
Shrewbury Cakes, if I can't
Orange Slices
Olives
Spiced Cider
 
Any thoughts? 
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Separate Question;
 
The Kushi-stuff (that is a mouthful of a name!) is a dough made with sesame oil, with an almond and sugar mixture flavored with rose water filling, baked in a loaf form. Naturally, I am a little leery of oil, now...
what would this be like if I just used puff pastry instead? Have I just ruined the product? created something other then what I am after?
 
I am thinking, pastry sheet, spread on the mixture, roll it up, seal the edges, and bake, and serve sliced,  sprinkled with some confectioners sugar for presentation....
 
My experience with Period Doughs has been anything but delightful-and this includes those I have had from other cooks. They come off heavy, tough and impossible to cut. I have tried everything from reducing/increasing the fat content, reducing-increasing the handling time, increasing the rest time, playing with teh baking temperatures and so on-nothing works. I refuse to beleive that all Period crusts were tough enough to hammer nails with!
 
Helen