Ponscheggla

Makes about 50 pastries.

1. Mix butter, eggs, sugar, wine and schnapps.

2. Add flour until mixture has consistency of a firm dough.

3. Knead dough until it no longer sticks and set aside for an hour.

4. For the filling, mix crumbled rye bread, sugar and jam.

5. Add juice and zest of both lemons.

6. Roll out dough and cut into small squares of 5 by 5 cm.

7. Place a portion of filling on each square, fold together edges and trim into ovals. Take care that ends are well sealed so that filling does not spill out.

8. Heat groundnut oil to approx. 180 degrees and fry filled pastries for 3-4 minutes until golden.