Recipe - Gundula Ring

PASTRY:
Cottage cheese and oil
Pastry (2)
FOR BRUSHING THE PASTRY:
1 Three fourths ounce (50g) soft butter or marg.
FILLING:
3 One half ounce (100g) candied lemon peel
( minced )
3 One half ounce (100g) almonds (blanched
And finely chopped)
5 One half ounce Sultanas (washed and well
Drained)
2 tablespoon (heaping) sugar
1 pack Vanillin sugar
1 teaspoon Cinnamon
Bottle oetker rum flavor
3 Drops oetker baking
Essence, bitter almond
Flavor
FOR BRUSHING THE RING:
A little tinned milk

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 One half 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