Could the pastry described in the following article from the New York Times of April 8, 1909, be filed under ‘fusion cuisine’ do you think? Does this combination of flavours and layers - suggested to be ‘Russian’ - have any degree of authenticity in that country? It sounds delicious. I am intrigued.
SWEETS FOR AFTERNOON TEA.A young woman who has been to Russia has introduced on her tea table a little cake that is popular among her friends.
A rich, puff paste is divided into four parts, each rolled as thin as possible. On one sheet is put almond paste, on another pounded peanuts or pistache nuts, on a third currant jelly or orange marmalade. The layers are placed on each other, honey or maple syrup is poured over, and the whole baked in a moderate oven until delicate brown.
When cold the crust is cut in squares or diamonds, and passed on a plate covered with a lace doily.
Quotation for the Day.
Tea pot is on, the cups are waiting, Favorite chairs anticipating, No matter what I have to do, My friend there's always time for you.