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how to make prasselkuchen

Prasselkuchen on Puff Pastry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Celebrating German Culture in America

Ingredients
  

  • 1 sheet of Puff Pastry Dough

Streusel:

  • 1 1/3 cup Flour all purpose is fine
  • 1/2 cup Sugar
  • pinch salt
  • 7 Tablespoons Butter not margarine, real BUTTER

Glaze:

  • 1 cup Powdered Sugar
  • few Tablespoons Lemon Juice fresh is best

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit
  • Line a cookie sheet with parchment paper.
  • (is your puff pastry thawed out?)
  • In a medium bowl... combine the flour, sugar and bit of salt
  • Cut the butter into pieces and add it to the flour/sugar
  • Use a fork or a pastry cutter (or your fingers) to cut the butter into the flour until there are no big butter lumps. It should look a bit like wet sand, and will clump if you squeeze it.
  • Lay the Puff Pastry Sheet on the parchment paper covered cookie pan.
  • Use a pastry brush to wet the puff pastry a LITTLE BIT
  • Now use your hand to sprinkle the streusel over the puff pastry sheet. You can clump it a bit with your fist. Make big and small lumps, and cover the sheet as evenly as you can.
  • Put the Prasselkuchen into the oven for 17 minutes... then check. Is it browning nicely? You can take it out.
  • Otherwise leave in for a few more minutes (no more than 20)
  • Let cool for a few minutes on a rack while you mix the glaze.
  • Put the Powdered Sugar in a bowl, strain in the lemon juice (you just don't want seeds).
  • Stir until smooth. It will be a little looser than a regular glaze, and that's good. Don't skimp on the lemon, you need the tart to balance the sweet.
  • Drizzle the glaze over the warm pastry. It won't cover it completely, but try to get it everywhere.
  • When you are ready, cut into pieces.
  • Serve

Notes

Prasselkuchen with Puff Pastry is good warm or completely cooled. 
It is MESSY to eat, so serve with a plate (or have the kid eat over the sink).
You can store the baked Prasselkuchen for a week in an airtight container (good luck keeping it around that long)