Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 22ºC
Scale: Dough pieces approx. 3500 grams
Fold the butter plastically before folding Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it twice in three (2 x 3) Let the dough rest again in the refrigerator
Roll out on 2,25 and bandwidth. Roll the dough into a slice with a thicknees of approx. 2.3 mm Cut into squares of 12 x 12 cm (weight approx. 120 grams) Apply the fruit filling in the center of the square Bring the points to each other in the form of an envelope Cover with egg wash and roll through almonds Place the dough pieces on baking sheets
Final proof: Approx. 60 minutes
Baking: approx. 15 minutes at 230ºC with steam
Brush with fondant
