Lozenges or curd cheese pastries
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | Wholemeal or wholewheat shortcrust pastry | |
| 8 | ounces | Curd cheese |
| 1 | ounce | Very finely chopped stem or crystallized ginger or plump raisins |
| ½ | ounce | Pine nuts, toasted & chopped |
| x | Sugar to taste | |
| x | Lemon juice to taste | |
Directions
Roll the pastry out very thin and cut it in small rectangles (approximately 6 x 3 inches). You should have at least 24. Bake them in a moderately hot oven (385 degrees F) for 10 minutes or until they are crisp and brown. Remove them and cool on a rack.
Meanwhile, mix the curd cheese with the ginger or raisins, the pine nuts and the suger and lemon to taste. Set aside. When you are ready to serve, sandwich together two pieces of pastry with the cheese mixture. They can be used as a dessert or as a snack.
Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.