INGREDIENTS

INSTRUCTIONS

BARB DAY
INSTRUCTIONS FOR WEINERBROD
Place the dough on a lightly floured board and cut it in half. Roll each
piece into 24" X 6" strip.  Spread the surface with Almond butter. Fold the
edges lengthwise toward the center, allowing 1" space in the center.
Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space
between the edges. Repeat with second strip. Place both lengths of dough on
a baking sheet and shape strips together like a giant pretzel, tucking in
the ends.  Brush with the egg wash and sprinkle with almonds. Allow the
dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375
degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice.
Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later
parts for necessary fillings and icings.
Source: Vera Stevens, (my mother)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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