[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Terry Decker]

You need to seal the seams or you will lose the sugar as it melts.  The
butter tends to adhere to the dough, especially if you use melted butter.

There is a recipe in de Nola (1529) for "Panadas of Fine Sugar,"  which uses
the same filling with the possible addition of ginger.  The dough is
approximately the same, but the empanadas are made seperately and fried.
Since empanadas can be bake, broiled or fried, I don't consider the
difference in cooking methods to make the recipes exclusive of each other,
although I don't think Welserin got the recipe from de Nola.  I think she
received it from another Spanish source.

Bear


>Just from what I've seen here, I vote for sausages,
>not slices, ends sealed and placed seam side up.  if
>it doesn't say to seal the seam, then, depending on
>the thinness of your dough, it might puff and curl in
>a pretty manner around the seam.   Or it might just
>let the butte and sugar leak out.  Given the name,
>there might be something of use the in the spanish
>manuscript that Vincenzo and Brigid(?) both
>translated.
>
>
>Bonne, guessing