Plunder Hornchen Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PLUNDERTEIG - 1/3 RECIPE
Egg, beaten
Candied fruit, diced fine
Cinnamon Sugar,
Apricot preserves,
MANDELFULLE (ALMOND PASTE
1 cup: Blanched almonds,
1/2 cup: Sugar,
1: Egg, beaten
Directions:
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: Gourmets Old Vienna Cookbook
Source from luhu.jp
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: Gourmets Old Vienna Cookbook
Source from luhu.jp