Beat the eggs with the powdered sugar until foamy. Add the melted butter in a thin stream and stir in the flour. Preheat the oven to 220 °C, but only top heat (or turn on the grill). Dust a buttered baking tray with flour and spread a very thin layer of the mixture with a palette. Bake at top heat. Now spread the next layer on top of the baked one, continuing layer by layer. Allow the finished pastry to cool and cut open.
Preparation Tip:
The Priglstrutzn tastes even more festive if you brush it with apricot jam and cover it with chocolate after baking.
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