[Sca-cooks] Leaf pastry devloped into puff pastry

[ranvaig at columbus.rr.com]

>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.
>

Rumpolt has recipes for Spanish pies, made from a flour and water dough brushed with lard, rolled up as thick as your arm, then rolled out again.  Perhaps more of a "quick puff pastry" than the real thing but quite close.  I exerted those recipes last year, I probably should update the translation.

http://www.geocities.com/ranvaig/rumpolt/spanishpies.pdf

Ranvaig