Thank you June ... I never knew that Linzerteig was the same ... happy to hear that. I never heard Linzerteig mentioned in my home, and once, my Budapest Hungarian friend wanted to share that with me and I kept insisting it was Schpitzbuben. I also have a German friend from Gengenbusch (near Freiberg) ... it is interesting but comical how a simple conversation from our childhoods can be so far apart in culture and language ... my Hungarian friend understands my language and customs better than my German friend. We three, became friends here in Toronto, and I immediatly identified with them, but they didn't with me ... which was strange for me. Until I sorted it all out, it unnerved me at times, even tho we are the closest of friends, sharing a deep Catholic faith. Though both my parents were fluent in Hungarian when required, we the children were not. My first language was German as in Schwobisch. I finally realized my true ethnicity when I was 40 yrs old ... I am now 79. The word Donauschwab was never mentioned in my home that I can recall, although Banat was ... which of course was not on any coventional map. I love your website and I thank you for that also. Best regards to you too, Terry On 19-Apr-14, at 5:08 PM, June Meyer wrote: Terry, the Shpitzbuben teig is also the Hungarian LINZERTEIG COOKIE (Linz dough) The cookie can be made with cookie cutter or made in a shallow pan topped with crisscrossed lattice dough. See my family pre World War One recipes in my cookbook. It is listed under Christmas Cookie, and the LEKVAR (prune or apricot) recipe is listed in Filling for Kipfels and Cookies. (website has free recipes) Enjoy!! Regards, June Meyer junemeyerrecipes@yahoo.com On Apr 19, 2014, at 1:21 PM, terryb@tcn.net wrote: > Does anyone have a recipe for 'schpitzbuben teig'. It has a bottom > pastry and then a spread of lekwahr or jam over that with th top layer > of pastry in criss cross latice. My mother baked it in a large > rectangular pan. I cannot find it in my mother's recipes. She knew the > recipe so well, I assume she just never felt it was necessary to > record. > > Favorites of mine were saltz kippfel. apfel bite, caisse kuchen, > krammel pogatschen and strudel. I always liked the cheese strudel more > than the apple. > > I just love when the food recipes come around ... usually at > Eastertime. It seems there usually was a different kind of baking > prior to Easter. At Christmas there were more bars, squares and > crescents at our house. Even candies which were wrapped and decorated > the tree. > > Thank you all for the work and interest in this site. A Happy Easter/ > Frolich Ostern to All. > > Terry (Miller) Blanchette > Toronto >