Summary

Ingredients

• 2 sheet / s puff pastry, fresher

For the yeast dough:

• 250 g flour
• 10 g yeast
• liter ⅛ milk, lukewarm
• Pinch salt
• 40 g butter
• 30 grams sugar
• Lemon zest, grated

For the filling:

• 3 egg whites
• 150 grams sugar
• 150 g almond (s), peeled, chopped, lihtly toast

For the sprinkles:

• 150 grams flour
• 70 g suar
• 1 pinch cinnamon
• 70 g butter

For the cast:

• 150 g powdered suar
• 2 tablespoon water

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Instructions

1. Yeast dough:
2. Prepare a classic yeast dough from the ingredients above by dissolving the room temperature yeast in the lukewarm milk. Then put all the ingredients together in a bowl and beat until the dough comes off the bowl; Let rise for about 30 minutes.
3. Filling:
4. Beat the egg white with sugar, fold the lightly roasted almonds into the egg whites.
5. For the sprinkles:
6. Work the sugar, flour, cinnamon and butter into crumble by hand.
7. Now lay out the puff pastry, roll out the yeast dough very thinly and place it on the puff pastry sheets. Spread the almond / egg white filling on top. Brush the ends of the dough with the egg yolk, then fold them in from above and below. Then cut the resulting package into strips approx. 8 cm wide. Wet the baking sheet with water or line it with parchment paper and place the pieces on top. Brush with a little egg yolk and carefully sprinkle the crumble over the top. I left the pieces for about 10 minutes and then baked them.
8. Top / bottom heat: bake for about 20 minutes at 180/200 degrees, depending on the oven. I baked my parts at 180 degrees because my oven is very hot.
9. They are done when they are beautifully golden brown. Makes 11 pieces.
10. Then brush the baked parts with the icing sugar.
11. The interplay of yeast dough and puff pastry is the ideal mixture for this wonderful but also high-calorie pastry.