Plunder Flechten
Yield
1 servingPrep
2 hrsCook
20 minReady
2 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
beaten |
|
| ½ | cup |
candied fruit
diced |
*
|
| -1 | x |
all-purpose flour
|
*
|
| 1 | x |
cinnamon
|
*
|
| 1 | x |
sugar
|
*
|
| 1 | can |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
beaten |
|
| 118 | ml |
candied fruit
diced |
*
|
|
all-purpose flour
|
*
|
||
| 1 | x |
cinnamon
|
*
|
| 1 | x |
sugar
|
*
|
| 1 | can |
apricot preserves (jam)
|
*
|
Directions
Prepare recipe of Plunderteig and chill.
Cut off a third of the chilled dough and roll it out ¼ inch thick.
Brush the dough with beaten egg.
Cover it with the floured candied fruit and sprinkle on the cinnamon sugar.
Fold the dough in half and roll it out ½ inch thick.
Cut the filled dough in ¾ X 8 inch strips.
Slit the strips down the center with a pastry wheel, leaving an inch uncut at each end, and twist the strips into various designs of single or double rounds.
Arrange the twists on a buttered baking sheet, brush them with beaten egg, let them rise, covered, in a warm place until they double in bulk, about 1½ hours.
Bake in a moderate oven, 350℉ (180℃). for 20 minutes or until they are golden. Brush the hot twists with apricot preserves.
