| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
|
|
Cottage cheese and oil |
|
|
Pastry (2) |
| 1 3/4 |
oz |
(50g) soft butter or marg. |
| 3 1/2 |
oz |
(100g) candied lemon peel |
|
|
(diced) |
| 3 1/2 |
oz |
(100g) almonds (blanched |
|
|
And finely chopped) |
| 5 1/2 |
oz |
Sultanas (washed and well |
|
|
Drained) |
| 2 |
tb |
(heaping) sugar |
| 1 |
pk |
Vanillin sugar |
| 1 |
ts |
Cinnamon |
|
|
Bottle oetker rum flavor |
| 3 |
|
Drops oetker baking |
|
|
Essence, bitter almond |
|
|
Flavor |
|
|
A little tinned milk |
INSTRUCTIONS
PASTRY:
FOR BRUSHING THE PASTRY:
FILLING:
FOR BRUSHING THE RING:
If the pastry should be rather soft, knead in a little more (up to 1 3/4oz
(50g)) flour. Then roll out the pastry to a rectangle of 20X22 in. (about
50X55cm) Brush with the fat and cut lengthways into two halves. FOR THE
FILLING: combine the ingredients for the filling and distribute over the
two pieces of pastry so that at the cut edge of each a border of 1 in.
(2cm) is left free of filling. Roll up each piece of pastry, starting from
the outer ong edge. Entwine the two roll together and lay as a ring on a
greased baking sheet. Brush with milk and make cuts 1/2 in. (1cm) deep in
the surface. OVEN: moderately hot BAKING TIME: about 30 minutes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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