[Sca-cooks] Anybody made Welserins Spanish Pastries?

[El Hermoso Dormido]

Reading this, I was similarly picturing something like a pecan roll, or
perhaps "Ho-ho's".  That would give you something like short "sausages"
of pastry filled with nuts 'n' sugar 'n' butter.  When you cook it, the
butter could very well run out the ends, so "closing up" the ends keeps the
filling in as it cooks.  Plus, you get the appearance on the outside of
a sort of "bread stick" which has hidden filling, which I gather is a
rather "medieval" thing to do...

So, in other words, roll out a big rectangle of dough, cover it with filling,
roll it up into a long "log", cut into "finger-food-size" lengths, close
the ends, and cook.

Of course, the comment about turning the underside to the top confuses me a
bit...

My interpretation anyway.

Great, now I'm all hungry...

Signed,
El Hermoso Dormido, now reminded just how good German medieval cooking
sounds...

On Wednesday 13 November 2002 01:09 pm, Olwen the Odd wrote:
> 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