Spanish Pastries

Roll out crust into a long rectangle, as thin as you can. Rub butter over top of the entire pastry. Sprinkle 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°F for approximately an hour, or until outer crust stiffens and turns light-golden brown.

Original Recipe Sources

Source [ Das Kuchbuch der Sabina Welserin , T. Gloning (transcr.)]: Spanisch baches zú 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 zúcker/ bútter oder schmaltz daraúff vnnd macht es wie ain wúrst jberainander, darnach schneidts ab vnnd nempt die zwen zipffel zúsamen, 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 daraúff 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.