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Corellian Ryshcate was a type of pastry from the planet Corellia that was traditionally served at celebrations and commonly eaten by Corellians who had left the planet. The pastries were consumable by Artiodacs[1] and humans,[2] and were made with Corellian whiskey and nuts in layers of pastry. After the Battle of Takodana[1] in 34 ABY,[3] the chef Strono Tuggs began to serve Corellian Ryshcate in his traveling restaurant, Tuggs' Grub, while stationed in Docking Bay 7 Food and Cargo on the Outer Rim planet Batuu.[1]

Behind the scenes[]

Corellian Ryshcate was introduced to the new Star Wars canon in the 2019 recipe book Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was authored by Chelsea Monroe-Cassel and Marc Sumerak.[1] Ryshcate from Corellia originated in the Star Wars Legends continuity, in Michael A. Stackpole's 1996 novel X-Wing: Rogue Squadron.[4] The out-of-universe ingredients are puff pastry, walnuts, golden raisins, pistachios, brown sugar, butter, honey, ground cinnamon, ground cardamom, flour, salt, whiskey or brandy, and heavy cream for glazing.[1]

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