Preparation : 120 min
Ingredients :
• 1 l double cream (thick)
• 650g sugar
• 5 to 7dl white wine
• 2dl water
• 1dl kirsch
• approx. 900g flour
• 1 pinch of salt
Preparation :
Mix the cream, the wine and let the sugar in a bowl. Add the salt and the flour and until smooth. Let the dough rest 1 to 2 hours. Add the kirsch at the last moment. Use a bricelet iron for cooking and roll immediately. Cool and store in a tightly closed container.
Cuisine & traditions au Pays de Fribourg. Editions La Sarine.
