[Sca-cooks] Period Baklava

[Stefan li Rous]

Kiri commented:
<<< I've served lauzinaj at two feasts now, and it is even better  
received than
baklava would have been.  We used wonton wrappers one time and puff  
pastry
the second.  We rolled them into tubes around marzipan, baked it,  
poured a
honey-rosewater mixture over it and sprinkled ground pistachios over  
that.
Yummmmmmmmm..... >>>

I thought the out-of-periodness of modern baklava was primarily  
because of the out-of-periodness of puff pastry.

<<< To be honest, I thought we had long since established that baklava,
especially when made with phyllo, is out of period.  >>>

Yes, that is why I refer to that Florilegium file as "Period *baklava- 
like* layered pastries". Hmmm. Okay, what is the difference between  
"phyllo" and "puff pastry"? I thought they were basically the same,  
multiple, thin layers of pastry. And both post-1600.

<<< I do have a recipe for
a precursor to baklava that I found in a listing of Persian recipes that
appears in the introductory material in "Soup for the Qan".   
Essentially,
it's a series of very thin pancakes with a mixture of walnuts and  
spices in
between each pancake, then a honey mixture poured over the top.  We  
did this
for our last ME feast, and it was a howling success as well.  If you're
interested in either of these, I can provide the recipes for you.  I
redacted the proto-baklava recipe, and Dame Hauviette d'Anjou did the
Lauzinaj. >>>

If they aren't already in the Florilegium baklava-msg file, I'd love  
get them.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****