Apricot Štangle

Last Updated on September 27, 2024

Rolls stuffed with sliced apricots, coated in seasoned egg and breadcrumbs, fried until golden brown.

Ingredients:

4 pcs of croissants (from the previous day) 250 g meronek fat for frying For coating: 2 tablespoons rumble 1 piece of egg 1 piece packet of vanillin sugar a little milk

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fine breadcrumbs

Procedure:

1. Cut the rolls in half and carefully hollow out
2. Fill the resulting hole with washed, drained, cut into smaller pieces apricots and close the hollowed out casing
3. Then dip in egg beaten with milk, rum and vanilla sugar and coat in breadcrumbs
4. Place in hot fat and fry on both sides until golden brown, then remove to a paper towel to drain off excess fat and serve while still warm.