I miss the jelly rolls from Lederman’s. Would love to find a recipe that approximates it!

Made the crust and the quiche and it came out fantastic. Exactly what I would want a quiche to taste like. Didn't make any changes/modifications.

I'm planning on trying to recreate this for my mom for Xmas. I'm going to take 1 cup malt sugar, and 1 cup water and boil it to the 'soft ball' stage of candymaking. (240 degrees). Then pour into a pan, let it cool, cut into cubes, then roll in toasted sesame seeds. It's the closest I could figure to what this stuff may have tasted like...