[Sca-cooks] Period German menus

[Volker Bach]

Am Donnerstag, 8. Februar 2007 09:34 schrieb ranvaig at columbus.rr.com:

> Do you know anything more about the Hungarian torte with many leaves
> (layers), that sounds interesting.  I wonder if it has a meat filling
> or is sweet?

If this is the one you mean, it's sweet. And good.

HUNGARIAN APPLE TART

Nim Epffel / die klein gehackt seyn / wie man sie zu einer Turten zurichtet / 
mach ein an Teig von schoen weissem Mehl / mit warmem Wasser / unnd mach in 
nicht gar zu dick. Auff den Boden mach ein Blat von Eyern unnd Butter / so 
wirt der Teig desto muerb / thu die Epffelfuell darauf / nim den Teig den du 
von Wasser gemacht hast / zeuch in mit der Handt fein duenn auß /  wie ein 
Schleyer / und mach solcher Bletter zwentzig oder dreyssig auffeinander / 
unnd bestreich ein jegliches Blat / ehe du es aufeinanderlegst / mit frischer 
Butter / und wenn du sie hast auffeinander gelegt / so beschneits fein 
rundt / und scheubs in Ofen / und schaw verbrenn es nit / so baeckt sichs 
geschwindt / und lauffen die Bletter fein auff. / Ists aber an eim 
Fleischtage / so bestreich sie mit Speck / der fein zerlassen ist / un gibs 
warm auff ein Tisch / bestraew es mit Zucker / so ists schowen un zierlich. 
Un also macht man die Ungerische Turten.

Take apples chopped finely, as you prepare them for tarts and make a dough 
with fine white flour and warm water, not too thick. Place a layer of dough 
made with butter and eggs on the bottom so it is nicely crumbly. Spread the 
apple filling on that. Now take the dough you made with water and pull it 
apart with your hands, as thin as a veil. Make twenty or thirty of these 
leaves, all stacked on top of each other, and before you stack each one, 
spread it with fresh butter. Once they are stacked, trim the edges into a 
circle shape and place it in the oven. Watch out so it does not burn. It 
bakes quickly and the leaves rise nicely. If it is a meat day, use melted 
lard instead of butter. Serve it warm, sprinkled with sugar, so it it good 
and pretty. Thus Hungarian tarts are made.

1/2 lb flour
1/2 lb butter
water

1/2 lb flour
1/4 lb butter
1 egg
water
salt

3-4 apples
sugar

sugar
butter
flour

Make 1/2 cup of flour into a stiff paste with water. Reserve. Work 1/4 lb 
butter into 1/2 lb flour, add a pinch of salt and work it into a soft dough 
with egg and water. Roll out and use to line a buttered and floured pie dish. 
Peel, core and chop apples and sugar to taste (cinnamon and cloves also 
harmonise). Spread this on the pie crust. Divide the water paste into 20 
pieces and roll or pull them apart as thin as possible. Brush with melted 
butter and stack. (it is also possible to make conventional puff pastry by 
rolling out the paste, placing bits of butter on it, folding it over, rolling 
it out again and repeating the process as often as needed) Place on top of 
pie dish, covering the content completely, and trim edges neatly. Bake at 
175°C till slightly browned, sprinkle with sugar and serve.

Giano




	
		
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