———————INSTRUCTIONS FOR WEINERBROD———————
Place the dough on a lightly floured board and cut it in half. Roll
each piece into 24″ X 6″ strip. Spread the surface with Almond
butter. Fold the edges lengthwise toward the center, allowing 1″
space in the center. Sprinkle the plumped currants and spoon the
Vanilla Cream into the 1″ space between the edges. Repeat with second
strip. Place both lengths of dough on a baking sheet and shape strips
together like a giant pretzel, tucking in the ends. Brush with the
egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in
a cool room. When light, bake 35 minutes in a 375 degree F. oven.
(or, if making small pastries, 10-12 minutes) Cool and ice. Cut in 3″
pieces. This makes 1 large pastry or 24 small ones. See later parts
for necessary fillings and icings.