Storage & Handling
Frozen. Storage at -18°C or colder. Do not refreeze after defrosting.
Spread the dough sheets separately to melt at room temperature for approx. 15 min. With a sharp knife, cut the sheets in half into squares. From each corner, make an incision towards the center halfway for a distance of approx. 3 cm. Fold every other corner up to the center. Join these corners by pinching them together and pressing down to the center. Put a generous dollop of baking-proof jam on top. Bake on the middle shelf of a 225-degree oven for 10-15 min.