[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Olwen the Odd]

Maybe it's because I'm tired, but does this sound like the basic pecan twirl
to anyone else?  Except with almonds which would have been period, as
opposed to pecans.
Olwen, seriously in need of a nap
>
>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
>
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