Anyone know what this pastry is?

Is it a variant of baklava?

there are a lot of Greek/Cretan pastries that have phyllo filled/topped with honey/walnuts/powdered sugar.

there's also an Italian pastry called struffoli which is similar to your description

Sometimes Bienenstich uses honey.

yeah the north end is our Italian section of boston - should of included that tid bit of information.

The struffoli is more like balls -

The shell more like what it looks like - but lighter color and with comparments within it.

These kind?

Oh wandel, Bienenstich is my favorite! Unfortunatley, you rarely get that here...

Thats the closest I've seen - but not exact. I wonder if this pastry was something they did on their own - not one that is known widely.

It was a lighter looking pastry shell and it was shaped somewhat like you are showing - but there were comparents within the pastry shell iteself - like it was divided up - and there was much more honey and less walnuts in it and with powered sugar sprinkled on top.

That looks good. I've never seen one before. I wish I could instantly sample every desert I saw on the Internet.

My late mother would always order that cake for my father's birthday. It is a German favorite.

Bienenstich is hamburgboy's favourite dessert (probably because it has no chocolate).

It is your father's favorite and also my father's favorite.

That looks like some kind of grammar exercise. I wonder what oristarA would make of it

I don't suppose I can get it in the local supermarket?

Bienenstich? I don't think you'll find it in very many pastry shops, let alone a grocery. It's a bit of a tricky thing - pastry + a very light honey custard + honey syrup. The slivered, toasted almonds are the only easy bit.

Maybe, if they have a specialty bakery section.

If I lived near Boston I might have some hope of finding a specialty shop that did this. But it's unlikely the local StopNShop will have it. Anyway, now that I know it exists I'll have to keep a lookout for it.

I spent a swath of time yesterday looking up recipes, first in german and then (duh) in english, for bienenstich. Maybe come spring I'll try a little cake making - also saved the recipe for a cake Calamity Jane posted about some weeks ago.
Ack, I thought I did. CJ translated it for me/us here on a2k. Nuts, now I can't remember the name of it. It was the one with the poppy seeds.

I'm still looking up bienenstich recipes... found one I generally like, but it uses vanilla pudding in the filling part, not a honey custard (which I found in some other recipes that I didn't particularly like the photos of..). So maybe I'll have to combine recipes, using a different one for the filling.

Adds, still curious about Linkat's mystery pastry..

Is this it?



If not, can you give us a bit more description of the compartments?

Was it like a honeycomb?



or a waffle?



or was the phyllo dough pleated?

Nope - bigger comparents - maybe divided in four. And the color make up in the cups in a lighter honey color - lots of honey just dripping out. The light honey color - not brownish.

Maybe I've dreamt it all these years. But I can still taste it. And when you took a bite - you got all that dripping sticky honey still clinging and dripping it was quite messy to eat.

I think I may have found it! I did a search for pastry shops in the north end and saw this one called Maria's. From the picture of the outside it brought memories back. They didn't have a picture of the pastry, but had this description:

Crispelle – Egg dough pastry shaped like a rosette deep-fried with honey and nuts.

Wait - I think this is it!



Not the best picture... now can I find a recipe...at least now I think I know where I can get it.