4 : Pitas
1 : Egg white
Various : Various spices
2 : x Pita breads (6" diameter)
2 : ts Margarine
2 : ts Oregano
4 : tb Grated Parmesan cheese
0: Prepare recipe of Plunderteig and chill
1: Cut off a third of the chilled dough and roll it out 1/4" thick
2: Brush the dough with beaten egg
3: Cover it with the floured candied fruit and sprinkle on the cinnamon sugar
4: Fold the dough in half and roll it out 1/2" thick
5: Cut the filled dough in 3/4 X 8" strips
6: Slit the strips down the center with a pastry wheel, leaving an inch uncut at each end, and twist the strips into various designs of single or double rounds
7: Arrange the twists on a buttered baking sheet, brush them with beaten egg, let them rise, covered, in a warm place until they double in bulk, about 1 1/2 hours
8: Bake in a moderate oven, 350 degrees F
9: for 20 minutes or until they are golden
10: Brush the hot twists with apricot preserves
11: Source: Gourmet's Old Vienna Cookbook From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini