[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Stefan li Rous]

Olwen asked:
> 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.

No, it doesn't. For the pecan roll you take your flat sheet, sprinkle
with nuts and stuff and roll into log with a spiral cross-section. Then
cut slices off the end of the log.

I think this says roll out a narrow ribbon. sprinkle with nuts and
butter. Then cross one side over to the other and seal, making a long
tube with a filling. ie: the sausage. Then cut every six inches or
whatever and close up the ends creating "sausage links".

Follow the instructions, not your 20th century pre-conceptions. :-)

Stefan


>>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.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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