[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Barbara Benson]

Greetings,

Has anyone attempted the following recipit from Sabina Welserin:

199 To make Spanish pastries
First prepare a firm dough with eggs and fat and roll it out very thin, as
long as the table, and sprinkle ground almonds and sugar, butter or fat over
it and roll it up over itself like a sausage. Afterwards cut it in pieces
and close up both ends. In this manner make one after the other and turn the
underside to the top. And bake it in a smooth pan, with fat in the pan. And
let it bake in a weak heat, with a hot cover over the top, and serve it
cold.

If so, any pointers? My main sticking point is the fat/flour/egg ratio - I
don't know where to start! (whimper, whimper - Bear?:)

Glad Tidings,
Serena da Riva