Thursday, March 10, 2011

Russian Afternoon Tea Cake?

An ultra-short (but sweet :) ) post today folks, as other things seem to have taken over my life this last few days.

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.

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.
Anon (?)


Shay said...

It almost sounds like baklava.

SometimesKate said...

It's like some weird variety of baklava.

Anonymous said...

Fabulous recipe! I'm guessing a very small slice would be enough, and perfect with the cup of tea your lovely quote suggests. It is amazing how early 'fusion cuisine' started to appear.

ag said...

Peanuts and pistachios are not traditionally Russian. I do agree that this is a modified baklava recipe. Russian cuisine is a fusion between German (Northern European) and Middle Eastern with very light influence of Chinese, IMHO.