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SPANDAUER

For 6 pcs.

  • 500 g Danish pastry dough
  • 125 g custard
  • 125 g light remonce

Roll out the dough to a rectangle of 36 x 24 cm and 3 mm in thickness.
Cut the dough into 12 x 12 cm squares.

Take a 12 x 12 cm piece of dough.
Put a dollop of light remonce in the middle of the squares.

Fold the corners to the centre.

Place them on a baking sheet with baking paper.
Put the baking sheet in a heating cabinet for approximately 1 hour.
Brush with egg-wash on the dough.
Put a dollop of custard in the middle.

Sprinkle with a little chopped almonds to garnish.
Bake for 15-20 minutes at 180°C in a convection oven.
Let them cool and give them a little glaze.

  • Danish Pastries
  • Spandauer

Frédéric Terrible

DANISH PASTRY 131

[i18n] section

  • braid
  • Cinnamon snails
  • cockscomb
  • cranberries and matcha snails
  • danish pastry dough
  • dark remonce
  • frøsnapper
  • glaze
  • greek
  • heart
  • light remonce
  • lozenge
  • matcha custard
  • Number 8
  • orange flower water custard
  • pain au chocolat
  • pretzel
  • spandauer
  • streusel
  • tebirkes
  • vanilla custard
  • windmill

Linked

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  • braid
  • brioche
  • cockscomb
  • cranberries and matcha snails
  • danish pastry dough
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  • frøsnapper
  • glaze
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  • light remonce
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