[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Decker, Terry D.]

The nuts are "mandel," almonds.

The dough is rolled out "the length of the table," then filled, rolled into
a sausage shape and divided into segments.  The ends of the segments are
crimped to seal them, much the same way sausage is stuffed into a long tube,
then twisted to produce segments which will be seperated as individual
sausages.

The instructions call for the butter or fat to be spread on the dough and
the mixture of sugar and almonds to be placed on top of that.  Any baker
will tell you that the easy way to spread butter on dough is to melt it and
brush it on.  Experience has taught me that placing the sugar on top of the
melted butter helps the sugar adhere to the dough and later melt and that
other ingredients should be placed on the sugar.

Whether you roll the dough is a spiral or join the two sides, there is a
seam running the length of the dough.  That seam is sealed and turned to the
pan during baking.

The ones I served were a slightly flattened tube (making it sort of
rectangular) about 4 inches long and 1 1/2 inches across.

Bear

> 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
>