Roll out on a floured work surface and cut into 4x4in (11×11 cm) squares.
Spread the red currant marmalade in the middle of each square.
Press opposite edges of the squares together well.
Brush with beaten egg and bake on a buttered baking sheet at 400 °F (200 °C) at first.
Then lower to 340 °F (170 °C) and bake for about 15 minutes.
Dust with confectioner’s sugar.
Notes / Tips / Wine Advice:
Filling polsterzipf with marmalade is a Viennese tradition. In Upper Austria, they are often served as a sweet main course without filling, but with vanilla sauce.
Roll out on a floured work surface and cut into 4x4in (11×11 cm) squares.
For the vanilla cream, boil ⅓ of the milk with granulated sugar.
Mix the rest of the milk together with the egg yolk, vanilla sugar, and vanilla pudding mix and stir into the boiling milk.
Let boil briefly, then remove from heat and let cool.
Sieve the cooled vanilla cream.
Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
Fold into the vanilla cream.
Spread the vanilla cream in the middle of each square and lay 2 mandarin slices on top.
Fold two opposite corners over the filling and press together gently.
Place on a buttered baking sheet, brush with melted butter and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes, according to size.
After baking, brush each pastry with apricot marmalade and glaze thinly with slightly warmed fondant.
Roll out on a floured work surface and cut into 5x4in (12×10 cm) rectangles.
For the vanilla cream, boil ⅓ of the milk with granulated sugar.
Mix the rest of the milk together with the egg yolk, vanilla sugar, and vanilla pudding mix and stir into the boiling milk.
Let boil briefly, then remove from heat and let cool.
Sieve the cooled vanilla cream.
Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
Fold into the vanilla cream.
Pipe a line of vanilla cream with a piping bag on the long side of the rectangle, then fold the other side over and gently press together.
Notch the upper edge of the newly formed rectangle about 3in (8 cm) and pull open or push on it a bit.
Now place 3 apricot quarters in each pocket and fold the edges over.
Place on a buttered baking sheet, brush with melted butter and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.
After baking, brush each pastry with apricot marmalade and glaze thinly with slightly warmed fondant.
Finally, sprinkle the roasted almond slices on top.
For the filling, boil ¾ of the sour cherry juice with sugar.
Mix the rest of the juice with cornstarch and then blend in.
Add the sour cherries, stir briefly, then remove from heat.
Roll out the Danish pastry dough thin on a floured work surface and cut into 4x4in (11×11 cm) squares.
Brush the corners of the squares with egg and fold into the middle without closing them completely.
Spoon some of the cherry mixture with very little juice into the middle.
Beat the eggs with the granulated sugar until creamy and spoon a teaspoonful of the egg mixture over the cherries.
Sprinkle the grated almonds on top.
Place the kolaches on a slightly buttered baking sheet and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes, depending on size.
Boil the red wine with granulated sugar and cinnamon.
Add the fruit and let boil for a few minutes.
Mix the cornstarch into a little bit of water and add to the fruit.
Let boil again and then remove from heat.
Roll out the Danish pastry dough thin on a floured work surface and cut into 4x4in (11×11 cm) squares.
Brush the corners of the squares with egg and fold into the middle without closing them completely.
Spoon some of the plum mixture with very little juice into the middle and brush with melted butter.
Place the kolaches on a slightly buttered baking sheet and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes, depending on size.
