TEBIRKES

For 6 pcs.

  • 500 g Danish pastry dough
  • 125 g light remonce
  • White poppy seed

Roll out the dough to a rectangle of 24 x 48 cm and 3 mm in thickness.

Spread a thin layer of light remonce on 2/3 of the dough surface.

Fold the right side of the rectangle to the left to cover the light remonce.

Then fold the left side of the rectangle to the right as shown below.

Brush the top of the dough with cold water.

Sprinkle the surface with the white poppy seeds.

Cut 6 pieces of 8 cm in width.

Place them on a baking sheet with baking paper.

Put the baking sheet in a heating cabinet for approximately 1 hour.

Bake for 15-20 minutes at 180°C in a convection oven.