Gundula ring
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PASTRY: | ||
| Cottage cheese and oil | ||
| Pastry (2) | ||
| FOR BRUSHING THE PASTRY: | ||
| 1¾ | ounce | (50g) soft butter or marg. |
| FILLING: | ||
| 3½ | ounce | (100g) candied lemon peel |
| (diced) | ||
| 3½ | ounce | (100g) almonds (blanched |
| And finely chopped) | ||
| 5½ | ounce | Sultanas (washed and well |
| Drained) | ||
| 2 | tablespoons | (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 | ||
Directions
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