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Para Hazer Tortillon Relleno: To Make a
Stuffed Tortillon
Libro del arte de cozina
Knead two pounds of the flower of the flour
with six yolks of fresh eggs, and two ounces of
rosewater, and one ounce of leaven diluted with
tepid water, and four ounces of fresh cow’s butter,
or pork lard which has no bad odor, and salt, and
be stirring said dough for the space of half an
hour, and make a thin leaf or pastry and anoint
it with melted fat which should not be very hot,
and cut the edges around, sprinkle the pastry
with four ounces of sugar, and one ounce of
cinnamon, and then have a pound of small
raisins of Corinth, which have been given a boil in
wine, and a pound of dates cooked in the same
wine, and cut small, and all of the said things
should be mixed together with sugar, cinnamon,
and cloves, and nutmeg, and put the said mixture
spread over the pastry with some morsels of cow’s
butter, and beginning with the long end of the
pastry, roll it upwards, taking care not to break
the dough, and this tortillon or roll must not be
rolled more than three turns, so that it will cook
better, and it does not have to go very tight.
Anoint it on top with fat, not very hot. It will
begin to twist by itself at one end which is not
very closed, in such a manner that it becomes like
a snail. Have the pie pan ready with a pastry of
the same dough, somewhat fatty, anointed with
melted fat, and put the tortillon lightly upon it
without pressing it, and make it cook in the oven,
or under a large earthen pot with temperate fire,
tending it from time to time by anointing it with
melted cow’s butter, and being almost cooked, put
sugar on top, and rosewater, and serve it hot. The
pie pan in which you cook the tortillones must be
wide, and must have very low edges.
(Translator’s notes: All of the recipes
which bear the name “tortillon” have a
rolled-up pastry with some kind of filling. If I
had to translate the Spanish, I would render it
as something like "roll-pastry". The noun
"manteca" can mean either butter or lard. I
have translated "manteca de vaca" as cow’s
butter, "manteca de puerco" as pork lard, and
undifferentiated "manteca" as fat.)
10
dough: filling:
2 lb = 7 c flour 1 lb = 3 ½ c currants
½ c butter 1 lb = 3 ½ c chopped dates
6 egg yolks 3 c wine
4 T rose water ¼ c sugar
2 T dried yeast ½ t cinnamon
1 ¼ c water ¼+ t nutmeg
2 t salt ⅛ t cloves
to use in making loaf:
½ c sugar ~3 T melted butter
3 ½ T cinnamon 1 t rosewater
2 T butter 1 T sugar
Mix flour and salt in a large bowl; mix
yeast with warm water, beat egg yolks with
rosewater, melt ¼ c butter. Make a well in the
center of the flour and pour the liquids into it,
stir together with a wooden spoon, then knead
for 10-15 minutes until smooth. (The original
says half an hour, but the extra quarter hour
doesn’t seem to make much difference.) Let
rise an hour and 20 minutes. To prepare
filling, bring wine to a boil, add currants and
dates and let boil two minutes; drain and add
sugar and spices. When dough has risen,
pinch off about an eighth of it and spread it
out flat in the bottom of a greased 11" pie pan;
spread 1 t melted butter over it. Roll the rest
of the dough out on a floured board to a
rectangle ~21"x18", spread with 2 t melted
butter, and sprinkle on ¼ c sugar and 1 oz (3
T) of cinnamon. Spread the filling on top of
that; dot with 2 T of butter in pieces. Roll up
from the long side and pinch together to seal,
so that the filling won’t all ooze out. Coil on
top of the piece of dough in the pan and
spread another 2 t of melted butter over the
top. Let rise another 10 minutes or so and put
in a pre-heated oven at 350°. Bake 50 minutes
or so, taking out once or twice to spread with
more melted butter. After 45 minutes baking,
sprinkle with rosewater and sugar, then put
back in oven for another 5 minutes.