🌙🏰Reconstructing Comadores : the Toaster Pastry of the Medieval Era. See below for my recipe✨ 🏰I found this wonderfully delicious recipe in the 14th century cookbook “The Forme of Curye.” Because of the loose nature of Medieval recipes, I never quite know how these reconstructions will turn out; so when I finally closed the filling into the pastry, I had to laugh, because it looked just like a toaster pastry! As a result, I’ve been thinking of them as Medieval Pop Tarts ahahaha. 🏰A note on the pastry dough: last year, I reconstructed a Tudor-era recipe for an all-purpose shortpaste dough that’s served me really well across a wide variety of recipes. I’ve already made a video covering my method, so I’ll repost for you that later this week. 🌙If you’re interested in looking through “The Forme of Cury” yourself, there’s a wonderful transcription available to all online via the Project Gutenberg website. Ingredients 2 cups wine 1/2 cups figs 1/2 c raisins 1 medium-large apple or 2 small 1 medium-large pear or 2 small 1/4 cup sugar 1/4 cup pinenuts toasted in oil and salt 1/8 teaspoon each of ginger, cinnamon, cloves, and mace Pastry Recipe Heat figs and raisins and wine until soft and juicy. Strain the dried fruit from the wine and mince them. Add the sugar to the wine, and allow it to dissolve. Pare the apples and pears, and dice them small. Heat a little olive oil in the pot with a pinch of salt. Add the wine and fresh + dried fruit to to the pot, and bring to a simmer util all the liquid dissolves, and the fruits reduce to a thick, jam-like consistency. Remove from heat. Toast the pinenuts in a little oil and a pinch of salt until golden-brown. Fold the pine nuts and the spices into the fruit mix. Spoon the mix into a dish lined with parchment paper, and allow to set overnight, or for at least a few hours. Roll out your pastry dough and cut out a bunch of rectangles. Cut a little-finger length size of the fruit paste and lay it on top of a piece of pastry.Run a little water around the edges of the pastry, and lay another rectangle on top. Crimp the edges shut with a fork. Heat oil to 350 and fry each pastry for 4-5 minutes, until deep golden brown. Allow to drain on a paper towel, sprinkle with a dusting of cinnamon and sugar, and enjoy🏰 Baked option : brush with eggwash, sprinkle with sugar, bake at 375F for 35 minutes (cover with foil around the 20 minute mark) #medieval #medievalcooking #reenactment #historicalbaking #baking #historicalcooking #historical #Recipe #oldenglish #medievaltiktok - @thesnakesaidtotheriver