[Sca-cooks] What is a Spanish Fritter?

[Sharon Palmer]

>would you be so kind as to send me both with the references, too!  PLEASE
><HUGE cheesy smile!>
>

As far as I can tell, in Rumpolt, calling something a Spanische 
Pasteten or Spannische Krapfen  implies that they use a rough puff 
pastry, made by rolling out dough, spreading it with fat and rolling 
it up.  As opposed to Hungarian pies, which use layers of dough 
rolled out separately, more like homemade filo.

You can download my translation of Rumpolt from
   http://groups.yahoo.com/group/cooking_rumpolt/

Ranvaig