[Sca-cooks] What is a Spanish Fritter?
Sharon Palmer
ranvaig at columbus.rr.com
Wed May 12 19:03:00 PDT 2010
>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
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