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: Make the Plunderteig and chill it
1: Roll 1/3 of the dough out 1/2" thick
2: Cut it into 3" triangles and brush each triangle with beaten egg
3: Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle
4: Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar
5: Roll up the triangles and shape them gently into crescents
6: Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours
7: Bake in a 350 degree F
8: oven (moderate) for 20 minutes, or until they are puffed and golden brown
9: Brush them immediatelyh with apricot preserves
10: Mandelfulle: Grind the almonds and stir in the sugar
11: Add the egg and beat until the paste is very smooth
12: Source: Gourmet's Old Vienna Cookbook From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini