Bienstich

By LoriCaputo

Ingredients

• 1 3/4 1 ¾ cup flour
• 1 tbs. active dry yeast
• 2 tbs. sugar
• 1 pinch salt
• 3/4 ¾ cup lukewarm water
• 3 tbs. butter
• 1 1/2 1 ½ tbs. icing sugar
• 1 tbs. milk
• 3/4 ¾ cup sliced almonds
• 1 tbs. honey
• 1 1/2 1 ½ cups milk
• 1/3 cup cornstarch
• 1 tbs. Sugar
• 1 egg, beaten
• 1 tsp. vanilla
• 1 cup whipping cream
• 1/2 ½ tbs. cream of tartar

Preparation

Step 1

Combine the flour, yeast, 2 tbs. sugar, salt, ¾ cup water and 3 tbs. butter. Turn dough onto a lightly floured surface and knead until smooth and elastic. Place in a well greased bowl and cover. Rise for 1 hour and punch down. Roll into ½ inch thickness. Place dough into a greased 8 inch square pan. Cover and rise 30 minutes. Melt 3 tbs. butter and add 1 ½ tbs. icing sugar. Add almonds to the butter and remove from heat, stir in honey. Spread the butter mix evenly onto dough. Allow dough to rise for 30 minutes. Bake at 400 degrees for 20-25 minutes, until golden. Cool.

Dissolve cornstarch with a little milk. Combine the milk, cornstarch and 1 tbs. sugar on top of a double broiler. Stir until thickened, 2 – 3 minutes. Add beaten egg and stir for an additional 2 minutes. Remove from heat and stir in extract. Chill covered for 1 hour. Beat whipping cream with cream of tartar until stiff. Fold in chilled pudding. Cut almond crust into 1 ½ x 2 inch rectangles, slice in half and fill with chilled pudding.