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Ingredientes
- 3 pkt Yeast
- 1 c. Water, lukewarm
- 1 x Egg, slightly beaten
- 4 c. Flour, sifted
- 3 Tbsp. Sugar
- 1 1/2 c. Butter
- 1 tsp Salt Vanilla cream Almond butter Plumped currants or possibly raisins Egg wash Icing
Direcciones
- For the dough: Put the water in a mixing bowl and sprinkle the yeast over it. Stir till the yeast has dissolved. Beat the egg into the yeast mix, and set aside.
- Sift together the flour, sugar, and salt. Add in the yeast mix. Knead till the mix forms a ball- if too moist add in a bit more flour. Knead 10 min more.
- Roll out to an 11" square. Spread 1/2 c. butter over the surface of the dough. Fold the dough into thirds and wrap in a damp cloth. Chill 20 min. Repeat this process beginning from rolling out the dough, two more times.
- While the dough is in the refrigerator the last time, you should prepare the fillings, icings or possibly other recipes you will need for the finished pastries.
- The following parts will give you the variety of pastries made with this dough, and the methods. They will be followed by additional recipes needed to prepare the pastries.
- 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 cold room. When light, bake 35 min in a 375 degree F. oven. (or possibly, if making small pastries, 10-12 min) Cold and ice. Cut in 3" pcs. This makes 1 large pastry or possibly 24 small ones. See later parts for necessary fillings and icings.
- INSTRUCTIONS FOR SPANDAUER: Requires Your favorite jelly. Place the dough on a floured board and cut it in half. Roll each half 1/4" thick Cut into 4" squares. Spread Almond butter on each square. Sprinkle plumped currants or possibly raisins on top. Fold corners to center. Put a bit of your favorite jelly in the center. Spoon Vanilla Cream in center. Place 2" apart on baking sheet. Brush with egg wash. Let rise until puffy. Brush again with the egg wash. Bake at 375 degrees F. for 10-12 min.
- INSTRUCTIONS FOR SNAILS: Place dough on a lightly floured board and roll into a large rectangle 1/4" thick. Spread with almond butter and plumped currants or possibly raisins. Roll jelly roll style. Cut into 1" slices and place slices 2" apart on baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let rise till light. Bake 10-12 min at 375 degrees F. Ice and sprinkle with almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 210 | 56% |
| Total Fat 23.87g | 30% |
| Saturated Fat 14.77g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 171mg | 7% |
| Potassium 91mg | 3% |
| Total Carbs 35.66g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.3g | 2% |
| Protein 5.68g | 9% |
