Cooking Recipe Kopenhai
Recipe Ingredients
PASTRY
ALMOND FILLING
TO FINISH TORTE
Directions
Cream butter and sugar with grated orange rind until
light and fluffy; beat in egg yolks. Sift flour and
salt into butter mixture to form a soft dough.
Lightly grease a round 20 cm (12 inch) dish (a
"tapsi") or a 25 x 30 cm (10 x 12 inch) baking dish.
As pastry moulds easily any tears can be pressed
together. An alternative is to put pastry in dish
without rolling, and press it over base and sides with
fingers. Even out by rolling with a straight-sided
glass.
Bake in a moderately hot oven for 15-20 minutes until
lightly coloured. Remove and cool.
To make almond filling, beat egg yolks, sugar and
almond essence until thick and light. Sift flour with
baking powder and combine with ground almonds. Fold
this lightly into beaten egg yolks. Beat egg whites
with salt until stiff but not dry and fold lightly
into almond mixture. Pour into pastry-lined dish.
On a flat surface butter a fillo pastry sheet, top
with another and butter. Continue until all sheets are
used. Leave a top sheet unbuttered. Lift onto top of
almond filling and trim edges of fillo in line with
pastry crust, using kitchen scissors. Brush top with
remaining butter. With a sharp knife or razor blade
make slits through the top 2 or 3 sheets running the
length of the dish and spacing them 4 cm (1 1/2
inches) apart.
Bake in a moderate oven for 45 minutes until top is
golden and filling is set. Meanwhile dissolve sugar
in water over medium heat, add fruit rinds, lemon
juice and cinnamon bark and bring to the boil. Boil
for 10 minutes, strain and cool. When torte is
cooked, cut through slits in pastry down to the bottom
crust. Pour cooled syrup over hot torte, leave until
cool. Cut diagonally to give diamond-shaped pieces for
serving.
Source: The Complete Middle East Cookbook by Tess
Mallos. ISBN:1 86302 069 1.
Typed for you by Karen Mintzias