Markus Heitz

Prince cinnamon corners of darkness

Prince cinnamon corners of darkness

The dough:

  • 300g flour
  • 1 tsp. baking powder
  • 100g sugar
  • 1 packet of vanilla sugar
  • 130g margarine
  • 2 eggs
  • 3 tsp. cinnamon

The Coating:

  • 7 tbsp. currant jam (450g)
  • 100g sugar
  • 250g butter
  • 2 packets of vanilla sugar
  • 4 tbsp. water
  • 400g chopped hazelnuts
  • 400g Schogetten
  • 2 TL cinnamon
  • 1 tbsp. lemon juice


  1. Mix the ingredients for the dough into a kneaded dough, roll out on the table and lay out on a baking tray with baking paper.
  2. Spread the currant jam on top. Drizzle with lemon juice so that it is not too sweet.
  3. Melt butter in a saucepan, add sugar, vanilla sugar and water, bring mixture to a boil briefly.
  4. Stir in the nuts, then spread the mixture evenly over the dough. Carefully sprinkle the cinnamon on top.
  5. Bake in the oven at 180 degrees for about 30 minutes until the layer is crispy golden brown.
  6. Melt the Schogetten in a water bath and apply the liquid chocolate thinly.
  7. Cut the cooled pastry into rectangles, then into triangles by diagonal cuts. If desired, dust the whole with cinnamon.