Saxonian glazed streusel slices (Prasselkuchen mit Blätterteig) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 33) by Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • mamacrumbcake on May 29, 2023

    This is a crisp puff pastry, topped with streusel and lemon glaze. Everyone loved this and it was super simple to make. If you keep puff pastry in your freezer, you won’t even need to run to the store as all the ingredients are pantry staples. I was initially concerned that the amount of streusel was too much for the pastry, but it was the perfect amount. Note that the recipe is for one sheet of puff pastry. If you want to make 2 sheets, (Pepperidge Farm comes 2 sheets per package) you will have to double the recipe. These streusel slices are not very rich so people tend to eat more than one—a double batch will disappear quickly. The author notes that you can add a layer of jam between the pastry and the streusel, but my family vociferously insisted the simple, jam-free version was the best. The consensus was: “Don’t mess with it!”

  • lkgrover on February 06, 2017

    Simple and delicious! I like the puff pastry airy-ness, the streusel with just the right amount of sugar, and the lemon icing.

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