Pillow Corners
Polsterzipf
Pillow Corners
Ingredients
Ingredients for Polsterzipf / Ingredients yields approx. 30 pieces
- Basic Danish pastry dough
- 600 g Redcurrant marmalade unstrained
- Flour for the work surface
- 1 Egg for brushing
- Butter for the baking sheet
- Confectioner’s sugar for dusting
Instructions
- Prepare the basic Danish pastry dough.
- Preheat oven to 400 °F (200 °C).
- Roll out on a floured work surface and cut into 4x4in (11×11 cm) squares.
- Spread the red currant marmalade in the middle of each square.
- Press opposite edges of the squares together well.
- Brush with beaten egg and bake on a buttered baking sheet at 400 °F (200 °C) at first.
- Then lower to 340 °F (170 °C) and bake for about 15 minutes.
- Dust with confectioner’s sugar.
Notes & Wine Advice
Filling polsterzipf with marmalade is a Viennese tradition. In Upper Austria, they are often served as a sweet main course without filling, but with vanilla sauce.