| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Viennese |
Desserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Sweet butter |
| 2 1/4 |
c |
Flour |
| 2 |
|
Eggs |
| 3 |
tb |
Sugar |
| 1 |
|
Lemon (juice and peel) |
| 1/2 |
c |
Apricot preserves |
| 4 |
|
Eggs, separated |
| 1/2 |
lb |
Chopped pecans |
| 1 |
c |
Granulated sugar |
INSTRUCTIONS
FILLING
Cut butter into flour until the size of small peas. Beat eggs and add
with sugar, lemon juice and peel. Save out 1 cup of this dough. Roll
out remaining dough to fit bottom and side of a greased 9x13" pan.
Spread the dough with apricot preserves. Chill while preparing
filling.
Filling: Mix egg yolks with sugar; add nuts. Beat egg whites until
stiff. Carefully fold in nut mixture. Spread over apricots. Roll out
saved dough. Cut in 1/2" strips to form a diagonal lattice on top of
filling. Bake at 350'F. 60-75 minutes until golden.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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