Spanischbrödli recipes

For six small spanish breads

For the pastry:

• 1 one roll of butter based puff pastry (Migros), 42x26cm, 340g
  
• 1 egg yolk mixed with a bit of water or cream
• Powder sugar

For the filling :

• 100g hazelnuts 
  
• 80g apricot jam
  

Preparation

1. Spread the puff pastry and cut out squared slices of about 9cm on each side. Then put them in the fridge to cool down.
   
2. Meanwhile, put the hazelnuts in the oven (on baking paper without greasing ) at 220 degrees and slightly roast them. Wipe of the the hazelnut skin with a towel and shred them with a mixer. Then mix the shedded nuts with the sifted apricot jam.
   
3. Spread the mix on one half of each pastry slice, leaving a 1cm space on each side. Humidify the sides with a little bit of water and stick the two sides together by slightly pressuring the sides. Cover the whole thing with a plate and let it cool in the fridge for about 30min. Make cross shaped cuts ( deep enough to reach the mix ) with a sharp knife and brush the pastry with the egg yolk.
   
4.  Insert the whole into a 220 degree pre heated oven for about 12min ( preferably in the middle).
   
5. Let it cool down and finally add some powder sugar.
   

Image: baden.ch

And if you are not in the mood to cook today you can always go to one of these bakeries to buy the famous pastry: