[Sca-cooks] Anybody made Welserins Spanish Pastries?

[Liadan]

I interpreted the "turn the underside up" to mean put the sealed edge
down. When the roll is cut, it partially seals the ends.  I also covered
my baking pan with foil, as the sugar/honey mix tends to ooze out and
burn on the pan. Helps keep the clean up to a minimum.

Liadan

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org] On Behalf Of Olwen the Odd
Sent: Wednesday, November 13, 2002 2:10 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Anybody made Welserins Spanish Pastries?

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