A spandauer is really best described as a open faced croissant. The name spandauer refers to an area of Berlin, although the reasoning behind this has been lost. Spandauer are made using a laminated dough which is what makes it deliciously flaky, there can be various fillings in the middle, these have a vanilla pastry creme. Us Danes are very keen on elevenses at any time of day, these are generally enjoyed with a cuppa, whenever! Any excuse really - HYGGE!
There are two methods you can use to bake the spandauer:
For best results set the oven to 200˚C, take the spandauer out of the freezer and place them on a parchment lined baking tray leaving a couple of centimeters between each one. Let the spandauer sit at room temperature until the oven has heated and then bake for 13-15 minutes, turning the tray halfway through baking to ensure an even bake with a golden brown finish. A little butter will melt out from the pastry during baking, this is quite normal. Cool on a pastry cooling rack. If you forget to put the spandauer in the oven immediately it reaches temperature do not worry, they will be fine sitting at room temperature for up to one hour before baking.
The spandauer can also be baked directly from the freezer in a pre heated oven at 180˚C (for these pastries this method requires a slightly cooler oven than when using the method above to avoid burning). Allow 25 minutes baking time.
The temperatures given are for a fan oven. A good rule of thumb is to add 20˚C for a conventional oven. I strongly suggest using an oven thermometer to ensure the correct baking temperature, especially if using an older oven. The pastries are not suitable for microwave ovens
Ingredients: allergens, including cereals containing gluten, see ingredients in CAPITALS: WHEAT flour (24.9%) (calcium carbonate, iron, niacin, thiamin), sugar, butter (24.99%) (MILK), cake creme (21%) (MILK, creme, sugar, cornflour, EGG, vanilla), EGG, salt, yeast
Keep frozen until ready to bake. Use within 3 months of purchase