Preparation

Roll out the pastry dough to 9 mm, 25 cm wide. Imagine the dough is in three sections and add decoration to the middle section (lightly moisten), fold 1 section on top and add decoration. Fold the final dough section and turn the dough 90 degrees. Step-by-step, roll out to 15 mm. Slightly moisten the top and generously decorate. Keep rolling out to 13 mm and turn it over (underside is then on top) then generously decorate this side. Now roll the dough to a thickness of 10 to 9 mm (width +/- 25 cm and cut strips of +/- 1 cm) with a sharp knife. Twist these strips 2 x and initially lay them close to each other and then put into the freezer for a while. This reduces the tension in the dough and the sticks will stay nicely twisted. As desired remove, defrost and allow to rise for about 50 min.