Spandauer Recipe

• 25 g Yeast
• 150 ml Water
• 1 Egg
• Salt (to taste)
• 2 tsp Sugar
• 300 g Flour
• 250 g Butter
• Jam or Cake Cream
• Icing Sugar (for the final glaze)
• Water (for the final glaze)

• Preheat oven to 440°F (225°C).
• Mix yeast with water, as given on the package.
• Add egg, salt and sugar. Mix well.
• Add the flour slowly, until the dough is light and flexible. Set the dough aside for 15 minutes.
• Roll out the dough into a large square.
• Roll the butter between 2 baking paper sheets, up to thickness of 1 cm.
• Put the butter in the center of the dough.
• Fold each corner of the square into the center. Let it stand for 15 minutes.
• Roll the dough out again and repeat 4 to 5 times.
• Roll the dough into a large square once again and cut into small squares of 12 x 12 cm.
• Place a little jam or cake cream in the middle of each small square.
• Fold each of the four corners into the middle. Leave the pastry to rise for 15 minutes.
• Glaze each pastry with beaten egg and put if for baking for 12 to 15 minutes.
• Mix icing sugar and water into a thin glaze.
• Remove the pastries from the oven and coat each pastry with the icing.
• Serve.