Gundula ring

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

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