[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Olwen the Odd]

Well, yes, but this says specifically to make a firm dough and roll (with a
rolling pin) it out thin, then make a mixture of nuts, (unspecified, but
they didn't have white) sugar, and butter or fat.  Then sprinkle this
mixture over the rolled out flat dough, then roll it up like a sausage and
then cut into pieces.  I kinda loose it in the part about closing both ends,
unless they were actually talking about when it was still a whole roll, and
turning the underside up, unless they meant laying the piece on it's side
after the slice is removed from the roll.
Olwen

>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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