[Sca-cooks] Leaf pastry devloped into puff pastry

[Volker Bach]

I tried out a recipe for something called 'Peltz' from a 15th century German manuscript Sunday. It consists of thin, layered leaves of egg-and-water dough brushed with molten lard and sprinkled with sugar. There seems to be some kind of tradition that, at some point, could give us 'real' puff pastry.

Since I know you're going to ask and I had to get up anyway: it's the Dorotheenklosterkochbuch, Recipe #236, edited and translated by Doris Aichholzer in: Wildu machen ayn guet essen... Peter Land, Berne et al. 1999. The recipe is not terribly clear. 

Ciao

Giano


--- Suey <lordhunt at gmail.com> schrieb am Mi, 19.11.2008:

> Von: Suey <lordhunt at gmail.com>
> Betreff: [Sca-cooks] Leaf pastry devloped into puff pastry
> An: sca-cooks at lists.ansteorra.org
> Datum: Mittwoch, 19. November 2008, 21:48
> 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.
> Sue
> 
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