| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert, Ethnic |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 1/2 |
c |
Matzoh meal |
| 6 |
lg |
Eggs |
| 1 1/2 |
c |
Heavy cream |
| 2 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Almond extract |
| 1 |
cn |
Peach slices, 8 oz. drained |
| 1 |
|
Banana, sliced |
| 1 |
c |
Sliced strawberries |
|
|
Confectioners sugar |
INSTRUCTIONS
FILLING:
In medium saucepan, melt butter in 1 1/2 cups water with 1/2 teaspoon salt
until mixture boils. Immediately add all matzoh meal with a wooden spoon
beating dough until smooth. Beat in eggs, one at a time, until blended
into dough. Preheat oven to 400 degrees. Line large baking with aluminum
foil; grease foil. With blunt point mark 7 inch circle in center of foil.
Place dough in pastry bag fitted with star tip. Pipe or spoon dough around
circle so that mounds touch. Bake 50 minutes or until firm and golden
brown. Let cool on foil 10 minutes. With serrated knife cut pastry ring in
half horizontally; remove soft center. Turn off oven, leave ring in oven 30
minutes. Cool completely on wire rack. Meanwhile make filling. In chilled
small bowl at high speed beat heavy cream and sugar with vanilla and almond
extract to stiff peaks. Spoon mixture into bottom half of pastry ring. Top
with remaining half of pastry. Fill center of ring with fruit. Sprinkle
with confectioners sugar.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Mar 22, 1998
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