1 portion of yeast-leavened dough (See recipe for Braided Bun – Vetelängd)
1 cup (250 g) cold butter, cut into thin slices
Roll the yeast-leavened dough out
into a long rectangle about one eight
of an inch (0.5 cm) thick.
Cover half the surface of the dough
with butter, fold the other half over,
Repeat the procedure until all of the
butter has been used up.
puff pastry are called spandauer –
nobody knows why any more. They
can be made with a great variety of
fillings, for example with jam or
vanilla cream, and they are topped
with almond slices or chopped nuts.
Sometimes they are finished with
chocolate icing as well.
cockscombs, are being made
from a marzipan mixture and
In many recipes marzipan and
ground nuts are mixed into the
dough. The final cake is covered
with a simple sugar icing or
sprinkled with sugar crystals.
Outwardly the so – called
wienerhorn, Viennese croissant,
resembles the French croissant,
but contains more butter and a
marzipan or nut filling.
The triangles of dough are rolled
by taking hold of two corners and
rolling towards the third, thus
providing a good casing for the
filling. This gives the pastry its
characteristic croissant shape.