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Drinks and Coctails Recipes

  Added: Jul 27, 2006  •  Visited (621)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
What You Need:
  • Danish pastry dough
  • 1/3 cup pastry cream
  • 2 tablespoons red currant jelly
  • 1 tablespoon soft butter
  • 2 tablespoons flour

  • How To Cook:
    1. Preheat the oven to 400░F. On a floured surface, roll the dough into a 4-by-20- inch rectangle. With a pastry wheel or small, sharp knife, trim the ragged edges of the dough and cut the rectangle into 5 parts, making 4-by-4-inch squares of dough.

    2. Fold in each corner to meet in the center, and press down the points to seal them. Place a heaping tablespoon of pastry cream in the center of each envelope and top with a teaspoon of red currant jelly.

    3. With a pastry brush or paper towel, grease a cookie sheet with 1 tablespoon of butter and sprinkle it with flour, tapping off any excess.

    4. Place the "Spandauer" on the sheet and set in the middle of the oven for 10 minutes. Reduce the heat to 350░F and bake 15 minutes, until the pastries are a light gold.

    5. With a wide spatula, transfer them to a wire cake rack to cool.

    To Make: 5 pastries
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Denmark
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Dish ╗ Cake & Muffins


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