[Sca-cooks] Leaf pastry devloped into puff pastry

Terry Decker t.d.decker at att.net
Thu Nov 20 20:32:19 PST 2008

> 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.
> Sue

The earliest source I have seen referenced for "puff" pastry is a charter by
the Bishop of Amiens in 1311 which mentions puff pastry cakes.  Since I
haven't seen the text, I can't be certain of the reference.

There is an English reference from the Liber Albus (1419), "Panis levis qui 
dicitur 'pouf '."  This "puff" is probably an enriched, light bread rather 
than modern puff pastry.  I think, but am not certain, that this is the same 
or a similar reference to the "puff" mentioned in one of the versions of the 
Assize of Bread and Beer.


More information about the Sca-cooks mailing list