[Sca-cooks] Leaf pastry devloped into puff pastry
ladyadele at paradise.net.nz
Wed Nov 19 13:01:40 PST 2008
> Terry Decker wrote under the subject Re: The croissant, the chicken or
> the egg?
>> There are references to "puff pastry" in the Middle Ages, but
>> there is no way to tell if this is the puff pastry we now use. Karen
>> Hess states that the earliest recipe she can find that resembles
>> modern puff pastry is in Thomas Dawson's, The Good Housewife's
>> Jewell, the edition of 1586 (which may be a typo for 1596, I haven't
>> checked on the various editions). Presumably, there are a number of
>> recipes for puff pastry collected in a book by Rontzier (1598)
>> including a "Spanish" type of puff pastry (information unverified).
>> Also unverified, is the information that P.V. Aenglen gives a recipe
>> for puff pastry in "The French Baker" (1665). And, IIRC, we had a
>> discussion several years ago about a puff pastry recipe in La Varenne.
> As per Carroll-Mann._Guisados 2-art_. Jun 6, 01:ftn 112 the Spanish
> "hojaldre" was leaf pastry in Nola's time but developed into puff
> pastry. Fifteenth century ensaimadas, bunuelos and the "gazelle
> horns," buns made in the shape or "half moons" by the 13th Century in
> Andalusia and the forerunners of the croissant, were made with leaf
> pastry until the development of puff pastry. I have no medieval
> references to puff pastry in medieval Spain.
I mest have another look at al-Andalus-- I think there's a bread recipe
in there that's meant to be "leafy", but I've never tried making it.
Antonia di Benedetto Calvo
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
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