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.