Kaffeehaus by Rick Rodgers

Author:Rick Rodgers [Rodgers, Rick]
Language: eng
Format: epub
Publisher: Echo Point Books
Published: 2014-10-15T04:00:00+00:00

6. On a lightly floured work surface, roll out a portion of dough into an 11½ × 8-inch rectangle. Transfer to the pan and spread evenly with the apple filling. Roll out a second portion of dough into an 11 ½ × 8-inch rectangle, and fit over the apples, pressing lightly to make as flat as possible. Spread with the walnut filling. Roll out a third dough rectangle, and fit over the walnuts, pressing lightly. Spread with the poppy seed filling, top with a fourth rectangle, and press lightly. Pierce the top dough in a few places with a fork. Beat the yolk and cream together in a small bowl and brush some of it over the top dough.

7. Place on the baking sheet in the oven. Bake for 10 minutes, then reduce the oven temperature to 350°F. Bake until the top is golden brown, about 50 minutes.

8. Transfer to a wire rack and cool in the pan for 15 minutes. Run a sharp knife around the inside of the pan. Hold a baking sheet over the pan and invert to unmold the dessert in one piece. Hold the rack over the dessert and invert right-side up. Cool completely, at least 2 hours. (If you have the time, wrap in plastic wrap and let stand overnight before cutting.)

9. Using a serrated knife, trim off the edges of the rectangle. Cut in half lengthwise, then crosswise into sixths to make twelve bars.

MAKE AHEAD

The bars can be made up to 3 days ahead, wrapped loosely in plastic wrap, and refrigerated. They are best at room temperature.

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