Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Cottage cheese and oil |
\N \N | Pastry (1) |
\N \N | FILLING: |
7 ounces | (200g) ground hazelnuts or |
7 ounces | (200g) almonds (blanched and |
\N \N | Ground) |
3½ ounce | (100g) sugar |
4 \N | Or 5 drops baking essence |
\N \N | Bitter almond flavor |
\N \N | Egg white |
½ x | Egg yolk |
3 tablespoons | Or 4 water |
\N \N | FOR BRUSHING: |
½ \N | Egg yolk beaten with 1 tbs. |
\N \N | Milk |
roll out the pastry to a rectangle 14X18 in. (35X45cm) FOR THE FILLING: mix the nuts, sugar, baking essence, egg white and ½ egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula.
Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet. Brush with the egg yolk and make regular cuts in the surface ¼ in (1/2cm) deep. OVEN: moderately hot BAKING TIME: about 20 minutes