Jam Filled Berliner with Cinnamon Glaze

Try this traditional pastry from North Germany as a dessert or snack for a weekend and surprise your friends and family!

Serves: 2
Time: 10 mins


  • 1 stick (1/2 cup) salted butter
  • 1 tbsp SPRIG Ancho chilé flakes
  • 1 tsp cumin powder
  • 1 tsp garlic infused olive oil
  • 1/2 tsp salt
  • 6 ears of fresh corn, shucked
  • 2 tbsp roughly chopped fresh cilantro
  • 1 lime cut in 6 wedges


  1. Bring butter to room temperature (it should be easy to stir).
  2. Add remaining ingredients except cilantro and stir until thoroughly combined. Spread butter in a small bowl and chill.
  3. Heat grill to medium high (350-450 F). Spray cobs with garlic infused olive oil and place on grill.
  4. Rotate cobs every few minutes, so it doesn’t get over charred. Grill for 13 minutes.
  5. Place corn on a platter and spread each cob with chilé butter.
  6. Sprinkle the top with cilantro and serve with lime wedges.


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