[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Etain1263 at aol.com]

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In a message dated 11/13/2002 11:29:46 AM Pacific Standard Time,
vox8 at mindspring.com writes:

> 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.

My take on this one is that you roll it as in cinnamon rolls...then cut into
pieces.  Now...you "close up both ends"..does this mean to pull the outer
dough around and pinch then ends shut...making a sort of dumpling like blob?
And if so, which side is the "underside" that you put on top????
   Perhaps....If you are rolling out the dough the length of the table and
rolling the "sausage" along the long side, the pieces are elongated...and you
pinch the ends shut..and put them in the pan with the seam down???

Etain