These Danish-looking pastries are another variation of the Bee-sting Cake. Just use the leftover sweet dough, custard filling and caramel and nut topping as per the recipe for Bee-sting Pastries. This shape is called Spandauer. Apparently the name comes from the fact that there was a prison located in Spandau, Berlin. Just like prisoners were trapped in the prison, the pastry rim ‘traps’ the custard on the inside.
- Transfer the dough to a Wizbake baking sheet.
- Roll the dough out in the shape of a square.
- Cut the dough into nine equaly sized squares (about 10 cm x 10 cm).
- Pipe a generous amount of the custard filling onto each of the squares.
- To shape the pastries, fold over the corner points from 2 sides to overlap in the centre and pinch it together.
- Do the same with the other 2 corner points.
- Cover the pastries with a clean kitchen towel and set it aside to rise for 20 minutes.
- Spoon some of the topping onto each of the pastries.
- Pre-heat the oven to 180ºC and bake the buns for about 15 minutes until golden brown.
- Transfer the pastries to a cooling rack and set it aside to cool.
- Transfer the pastries to a serving dish and serve.
