[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Generys ferch Ednuyed]

I thought that to begin with, but when I looked at it again, I don't think
it sounds like a "roll" -  roll it up like a sausage sounds to me more like
make little packages of dough, with almonds and sugar and butter - the
*effect* would be like a pecan roll, (except no cinnamon???) but the shape
seems much different.

Generys

----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, November 13, 2002 2:43 PM
Subject: Re: [Sca-cooks] Anybody made Welserins Spanish Pastries?


> 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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