[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Decker, Terry D.]

"Erstlich macht ain festen taig mit airen vnnd mit schmaltz"

"First make a firm dough with eggs and with fat"

You can make a dough from flour, eggs and fat, where the eggs are the
liquor, but I tend to think water is an unstated ingredient.  Fat, flour and
liquor make this an unleavened pastry (pie) dough.  Salt may or may not be
an unstated ingredient.

If you want to use the challah recipe drop the drop the yeast, sugar and
salt and replace the oil with a solid shortening.  The recipe specifically
calls for flour, eggs, and fat (not oil, and there are distinct differences
in doughs made with oil and fat).  You'll probably need to adjust the amount
of water.  The reason I suggested using a brioche recipe without yeast
earlier is basic brioche dough is specifically made with eggs and butter.

For the cannoli dough, leave off the salt, sugar, cinnamon and vinegar and
don't refrigerate it.

Since the pastry and the filling are baked together, this is not cannoli or
cannelloni, where the pastry is prepared separately from the filling.  The
shaping is actually much closer to preparing a single strand of a braided
Weinachtstollen.

Bear

> You could do a sort of challah like dough which contains
> yeast, although ri=
> sing agents are not actually mentioned.  If so then the
> proportions below  =
> would work.
>
> However it just struck me that the ingredients listed could
> end you up with=
>  something more like a pasta dough, the final product almost
> a Cannoli... m=
> ind you all the cannoli recipes I can find have marsala or
> some other wine =
> in the pastry, but I am sure you get the picture.
>
> Hope these are of some help.
>
> Kiriel
> ----------------
> CHALLAH DOUGH
>  -------------
>
> CANNOLI DOUGH
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