Barb's Special Sweet Breads Part 3 (Spandauer)
Barb's Special Sweet Breads Part 3 (Spandauer) recipe
Yield
24 servingsPrep
10 minCook
12 minReady
22 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
other recipe
barb's special sweet breads part 1 |
* |
| 1 | x |
jelly
or jam, your choice |
* |
| 1 | x |
other recipe
vanilla cream |
* |
| 1 | x | Barb's Special Sweet Breads Part 2 (Weinerbrod) | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
other recipe
barb's special sweet breads part 1 |
* |
| 1 | x |
jelly
or jam, your choice |
* |
| 1 | x |
other recipe
vanilla cream |
* |
| 1 | x | Barb's Special Sweet Breads Part 2 (Weinerbrod) | |
Directions
INSTRUCTIONS FOR SPANDAUER Place the dough on a floured board and cut it in half.
Roll each half ¼ inch thick Cut into 4 inch squares.
Spread Almond butter on each square.
Sprinkle plumped currants or raisins on top.
Fold corners to center. Put a bit of your favorite jelly in the center. Spoon Vanilla Cream in centre.
Place 2 inch apart on baking sheet.
Brush with egg wash. Let rise until puffy.
Brush again with the egg wash.
Bake at 375℉ (190℃). for 10 to 12 minutes.
