Corellian Ryshcate

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 and humans, and were made with Corellian whiskey and nuts in layers of pastry. After the Battle of Takodana in 34 ABY,Star Wars: Galactic Atlas 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.
==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. Ryshcate from Corellia originated in the Star Wars Legends continuity, in Michael A. Stackpole's 1996 novel X-Wing: Rogue Squadron.X-Wing: Rogue Squadron 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.
==Appearances==
*Jango Fett 1 
* 
==Sources==
*Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook 
==Notes and references==
Category:Baked goods
Category:Corellian food
Category:Desserts
Category:The Official Black Spire Outpost Cookbook recipes