Recipe - Kopenhai

Karen Mintzias

PASTRY
Three fourths cup Butter
One fourth cup Sugar
1 Orange (grated rind only)
2 Egg yolks
2 One half cup Flour
1 pn Salt

ALMOND FILLING
6 Eggs; separated
One half cup Caster sugar
One fourth teaspoon Almond essence
One fourth cup Plain flour
One half teaspoon Baking powder
2 cup Ground almonds
1 pn Salt

TO FINISH TORTE
8 Fillo pastry sheets
One fourth cup Unsalted butter; melted
2 cup Granulated sugar
1 cup Water
1 Thin strip orange rind
1 Thin strip lemon rind
2 teaspoon Lemon juice
2 Pieces cinnamon bark

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
straightsided glass.

Bake in a moderately hot oven for 1520 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 pastrylined 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 One half 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 diamondshaped pieces for serving.

Source: The Complete Middle East Cookbook by Tess Mallos. ISBN:1 86302 069
1.

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini