Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | PASTRY: |
\N \N | Cottage cheese and oil |
\N \N | Pastry (2) |
\N \N | FOR BRUSHING THE PASTRY: |
1¾ ounce | (50g) soft butter or marg. |
\N \N | FILLING: |
3½ ounce | (100g) candied lemon peel |
\N \N | (diced) |
3½ ounce | (100g) almonds (blanched |
\N \N | And finely chopped) |
5½ ounce | Sultanas (washed and well |
\N \N | Drained) |
2 tablespoons | (heaping) sugar |
1 pack | Vanillin sugar |
1 teaspoon | Cinnamon |
\N \N | Bottle oetker rum flavor |
3 \N | Drops oetker baking |
\N \N | Essence, bitter almond |
\N \N | Flavor |
\N \N | FOR BRUSHING THE RING: |
\N \N | 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 ½ in. (1cm) deep in the surface. OVEN: moderately hot BAKING TIME: about 30 minutes