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Lithuanian Tortes

Lithuanian Napoleonas Torte


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Lithuanian Napoleonas Torte

JK Grence (the Cosmic Jester) | Aug 18, 2002 07:43 PM

Since I'm half Lithuanian, someone asked me if I had ever made a Lithuanian torte. I had never even heard of the thing until two days ago. The worst recipes I've seen layer what looks like an pie crust made out of Wondra flour and enriched with sour cream, layered with a very eggy buttercream; the best I've seen was merely describing one that had 13 layers of pastry held together by buttercream, marzipan, and apricot jam.

It practically goes without saying that I'm wanting to do the latter one.

What I'm trying to figure out is what the best pastry would be to use. Pate sucree was thrown out immediately (I'm not looking for a cookie), pate brisee sounds like it would have the right flakiness but someone who has had this before (at the Lithuanian Bakery in Omaha) said it practically had hundreds of pastry layers, and that when properly made takes three days to do the recipe. That leads me to think puff pastry would be a good choice but too... well, puffy for something like this. That leaves me with phyllo, which is Greek in origin (and therefore not incredibly far geographically from Lithuania), but I haven't cooked with phyllo before so I'm not too sure. Has anyone who has had experience with phyllo tell me if I'm on the right track with it? Thanks!

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