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Recipe Name: Aleksander Torte / Raspberry-filled Pastry St Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 48

1/2 Pound(s) Unsalted butter, chilled and
Cut into bits
3 1/2 Cup(s) All-Purpose Flour
3 Tablespoon(s) Sugar
1 Egg
1 1/2 Cup(s) Raspberry preserves, 12 oz
2 Tablespoon(s) Soft butter
2 Cup(s) Confectioner's sugar, Confectioner's sugar
1/4 Cup(s) Cold water
2 Teaspoon(s) Lemon Juice
In a large mixing bowl, combine the chilled butter, 3 cups of the
flour and the sugar and, with your fingertips, rub until the mixture
resembles flakes of coarse meal. Beat in the egg and continue to mix
until the pastry is smooth. Shape it into a ball, wrap it in wax
paper, and refrigerate 1 hour, or until the dough is form. With the
back of a spoon, rub the preserves through a fine sieve set over a
1-quart saucepan, then cook over moderate heat, stirring constantly,
for 3 to 5 minutes, or until they thicken into a thin puree. Set aside
off the heat. Preheat the oven to 250F. Cut the chilled pastry in
half and shape each half into a rectangle. One half at a time, roll
the pastry between two sheets of lightly floured wax paper into a
rectangle approximately 10 inches wide and 15 inches long. With a
pastry brush, coat each of 2 cookie sheets with 1 tablespoon of butter
and sprinkle them with flour, tipping the sheets from side to side to
coat them evenly. Then invert the sheets and tap them against a hard
surface to dislodge any excess flour. Peel off the top sheets of wax
paper and use the bottom ones to lift the 2 rectangles of pastry onto
the 2 cookie sheets. Peel off the remaining sheets of wax paper. Bake
40 minutes, or until the pastry begins to turn a pale gold. Watch
carefully for any sign of burning and regulate the heat accordingly.
With a metal spatula, spread the raspberry puree evenly over one sheet
of the pastry, covering it completely and smoothly. Slide the second
sheet of pastry gently onto the first. With a spoon stir the sugar,
water and lemon juice together in a large mixing bowl to form a thin
paste. Spread the icing over the top layer of pastry with the spatula,
and set the cake aside to cool to room temperature. With a small,
sharp knife or pastry wheel, slice the Aleksander Torte into strips 1
inch wide and 2 inches long, cutting the ends on the diagonal. Recipe
By : Time-Life Foods of the World (Russian Cooking) From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 100
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 15.3mg
Sodium: 6.3mg
Potassium: 20.4mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: <1g
Protein: 1.2g

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