| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | German | Breads, German, Ethnic | 1 | Servings |
INGREDIENTS
| Egg; beaten | ||
| Candied fruit; diced fine | ||
| Cinnamon Sugar | ||
| Apricot preserves | ||
| 1 | c | Blanched almonds |
| 1/2 | c | Sugar |
| 1 | Egg; beaten |
INSTRUCTIONS
PLUNDERTEIG - 1/3 RECIPE MANDELFULLE (ALMOND PASTE Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmet's Old Vienna Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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