Baga-lowa (Honey and Almond Pastry)

Name: Baga-lowa (Honey and Almond Pastry)
Yield: 6 servings
Ingredients: Make a rich puff paste; roll out rather thin in a sheet of about twelve inches; cover this with a mixture of powdered almonds and honey; roll up into rolls about half-an-inch thick; pour some melted butter in; fire in a sharp oven

From Banquets of the nations, 1911

Serves 6

A delightful pastry with a sweet filling.

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 233. The excerpt below is the record exactly as published.

Baga-lowa. (Honey and Almond Pastry.) Make a rich puff paste, roll out rather thin in a, sheet of about twelve inches, cover this with a mixture of powdered almonds and honey, roll up into rolls about half-an-inch thick, put them in a baking dish, pour some melted butter in, and fire in a sharp oven

Cook this with the app: pantry check, scaling, and the assistant.