Elmek Kataif (Sweet Pastry)
From Banquets of the nations, 1911
Serves 6
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 57. The excerpt below is the record exactly as published.
Elmek Kataif. (Sweet Pastry.) Prepare one pound of puff paste of six turns ; put it in a cold place for a few minutes, then roll it out to a quarter of an inch thickness. Cut with a sharp knife into pieces of rectangular shapes, about four inches long and two inches broad, which cut again into halves across from one corner to the other ; mark with the point of a knife in lines conveying to the square corner, so as to resemble a fan. Butter a baking tin, lay the pieces of paste on their sides on it, leaving a small space between them, and bake in a very quick oven. Arrange them on a hot dish, dust over with castor sugar, and pour over a well-sweetened puree of oranges mixed with curdled milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.