Badem Beobrek (Almond Pastry)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 32. The excerpt below is the record exactly as published.
Badem Beobrek (Almond Pastry). Make a rich puff paste, roll out into thin sheets as thin as paper about eighteen inches square. Place three layers on the top of each other, then a layer of cleaned and roughly chopped almonds and powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.