Lucerne Pear Rolls

– or grated dough – see he basic recipe 6 tbsp. tbsp. Traesch (fruit brandy wine) – or or the cherry brandy.

Soak the dried fruit in cold water for at least 12 hours, then soak in the soaking water for half an hour, strain and drain well. Remove the stems and plum stones, chop all the fruits. Add nuts, sugar, Traesch and spices to the quantity and mix well. Roll out the dough to a rectangle 3mm thick. Spread the quantity about 1cm thick on it evenly, up to 2cm to the edge. Put the edge back on the quantity, roll up the dough and form a flat rectangle. Close the two ends and glue them together with egg white. Brush the surface with the egg yolk and prick a few times with a fork. Bake the roll in a heated oven at 180 °C for about 30 to 40 minutes.

Tip: Always use aromatic spices to refine your dishes!

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