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Trier Squares

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Preparation info
  • Yield:

    48

    pastries, 2 inches square
    • Difficulty

      Medium

Appears in

By Bo Friberg

Published 1989

  • About

These pastries are named for the ancient town of Trier, located on the banks of the Mosel River in southwestern Germany. I based my version on a recipe I found in a German cookbook from the turn of the century. Trier Squares are another one of my personal favorites; I can’t keep myself from eating the scraps when the baked sheets are trimmed and cut in class.

These pastries are very easy to make, they taste great, and they keep quite well after baking. Trier Squares can also be stor

Ingredients

Method

Part of