Plunder Flechten

Plunder Flechten are beautifully twisted German pastries made from Plunderteig, an enriched, laminated yeast dough similar to Danish pastry. The chilled dough gets rolled out, brushed with egg, covered with diced candied fruit and cinnamon sugar, folded, rolled again, and then cut into strips that are slit down the center and twisted into decorative shapes.

The technique is more craft project than recipe. Each strip gets a center slit, leaving the ends intact, and then twisted into rounds and spirals before rising. After 1½ hours of proofing, the twists double in size and bake into golden, flaky layers with pockets of sticky candied fruit and warm cinnamon throughout.

A brush of warm apricot preserves straight out of the oven gives them a glossy, professional bakery finish and adds a tart sweetness that balances the rich dough.

Chef Tips

• Keep the dough cold while working. Warm Plunderteig loses its layers because the butter melts into the dough instead of staying in distinct sheets.
• Flour the candied fruit before laying it on the dough. This prevents the sticky pieces from clumping together.
• Let the twists rise fully to double before baking. Underproofed pastries are dense and doughy inside.
• Brush with apricot preserves while still hot. The heat thins the preserves into a smooth glaze that sets as it cools.

Variations

• Fill with almond paste and sliced almonds instead of candied fruit for a frangipane-style twist.
• Use raisins and orange zest in place of the candied fruit for a simpler, more rustic filling.
• Drizzle cooled pastries with a thin powdered sugar glaze instead of apricot preserves.