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Recipe by Kristen Sullivan This almond roll is incredibly sweet and addicting!
Roll out crust into a long rectangle, as thin as you can. Rub butter over top of the entire pastry. Sprinle almonds and sugar over the entire thing. Roll up length-wise as tight as you can. Cover with tin foil as much as you can (almost wrapped) and place into a heavily greased baking pan. Bake in the oven at 350 for approximately an hour, or until outer crust stiffens and turns light-golden brown. *The shell needs to be thick/sturdy to hold the liquid from the strawberries. The shell shouldn't be cut into. Source [Das Kuchbuch der Sabina Welserin, T. Gloning (transcr.)]: Spanisch baches zœ machen. Erstlich macht ain festen taig mit airen vnnd mit schmaltz/ vnnd welglet jn fein tinn, als lang der tisch jst/ vnnd werfft gestossen mandel vnnd zœcker/ bœtter oder schmaltz daraœff vnnd macht es wie ain wœrst jberainander, darnach schneidts ab vnnd nempt die zwen zipffel zœsamen, also macht ains nach dem andern vnnd stirtzts jbersich/ vnnd bacht es jn ainer glaten pfannen/ vnnd ain wenig schmaltz jn der pfannen/ vnnd last es fein kiel bachen/ oben daraœff ain haissen deckin, vnnd gebt es kalt. Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: First prepare a firm dough with eggs and fat and roll it out very thin, as long as the table, and sprinkle ground almonds and sugar, butter or fat over it and roll it up over itself like a sausage. Afterwards cut it in pieces and close up both ends. In this manner make one after the other and turn the underside to the top. And bake it in a smooth pan, with fat in the pan. And let it bake in a weak heat, with a hot cover over the top, and serve it cold. © Copyright 2009 Kristen Sullivan |
