[Sca-cooks] Canisiones/Calisones

Johnna Holloway johnnae at mac.com
Fri Jun 20 16:26:44 PDT 2008

You might try baking at 325.
Maybe an egg yolk in the pastry and less water or no water at all.
Just flavor with rosewater.


Lilinah wrote:
> I made a short crust, using 1-1/2 cups unbleached wheat flour (no 
> malted barley!) and 1/2 cup pastry flour - both from Arrowhead Mills. 
> The pastry flour wasn't quite whole wheat, but it definitely was not 
> as white as the "all-purpose". I mixed the flour with a pinch of salt, 
> 1/4 cup white sugar, and several pinches of saffron crumbled. Then i 
> put 2 sticks of very cold butter in the food processor until they were 
> like peas, then i poured in the dry ingredients and gave it a whirl, 
> just enough to get the two to kind of mix together. I mixed 1-1/2 
> capfuls of rose water with about 1/4 c. water and worked it into the 
> flour and butter with 2 forks so it would adhere to itself. Then I 
> chilled the dough, which had lovely bits of butter in it.
> This time they each made 12 slices - i might be able to get 15 or more 
> slices if i make each log a bit longer and lower.
> I sure hope i get one tomorrow night! I'm thinking of icing them with 
> powdered sugar mixed with water and some rose water... it'll be too 
> much sugar for me, but probably not for other folks. It wouldn't be 
> bad if i did it the same way again, but i'm wondering... Would the 
> dough be less crumbly if i added an egg or two? Used less shortening?
> Someday when i have the right tools, i'd like to try the ravioli 
> version. A friend picked up a pasta roller for me at a thrift store - 
> but it's missing its handle... making a little difficult to use :-)

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