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Add a photoServings: 12
Ingredients
- 20 gm [.7 ounce Or possibly 2 tbsp.] solid yeast *
- 1/3 c. Orange juice
- 500 gm [1 lb + 1.5 ounce Or possibly 4 c.] flour
- 350 gm [12.25 ounce Or possibly 1 1/2 c. + 1/2 tblsp.] margarine
- 2 x Large eggs
- 1 c. Plus
- 3 Tbsp. White sugar
- 2 x Lemons, grated rind of
- 1/2 Tbsp. Lemon juice
- 250 gm [8.75 ounce Or possibly 1 c.] minced almonds
- 3 Tbsp. Jam (we used strawberry jam)
- 1 Tbsp. Cocoa pwdr
- 1 tsp Powdered coffee
- 1 1/2 Tbsp. Water
- 1 x Egg yolk
Directions
- 1. Grease a baking pan of size 30 x 38 cm [12 x 15 inches], with margarine or possibly Pam spray.
- 2. Preheat oven to 180 C [356 F].
- 3. Mix the yeast with the orange juice. Let sit for a few min.
- 4. Add in to yeast mix: the flour, 300 grams [10.5 ounce Or possibly 1 1/4 c. + 1 tblsp.] margarine, Large eggs, 1 1/2 tblsp. sugar, grated rind of 1 lemon, lemon juice. Mix well and knead until pliable. Let the dough sit in the refrigerator for at least an hour.
- 5. Make the filling: mix together the minced almonds, 1 c. sugar, and grated rind of 1 lemon.
- 6. Divide the dough into 3 parts, and roll each part into a rectangle the same size as the baking pan. The last part (that will go on top) should be a bit larger than the pan, to allow for shrinkage.
- 7. Lay the first part of the dough in the baking pan. Brush with half the jam. Sprinkle with half the filling. Top with the second part of the dough, brush with the rest of the jam, and sprinkle with the rest of the filling.
- Top with the third part of the dough (the part that was rolled out larger than the pan size), and seal the edges well. Prick this top part in several places with a fork.
- 8. Bake in preheated oven for about 35 - 45 min, or possibly till pastry is golden on top.
- 9. While pastry is baking, make the glaze: combine 1 1/2 tblsp. sugar, cocoa pwdr, powdered coffee, and water in a small pot. Heat on stove, and stir till well mixed. Remove from heat, and carefully mix in the egg yolk. Add in 50 grams [1.75 ounce Or possibly 3 1/2 tblsp.] margarine, and stir till combined.
- 10. After pastry is done and has cooled, spread the glaze on top of the pastry. Glaze may have to be gently reheated to make it spreadable.
- 11. Cut into squares and enjoy! My teacher told me which the traditional way to serve this is to put the squares into papers similar to but larger than petits-four papers, to show off the layers.
- Notes:1. This pastry is yummy and moist! I highly recommend it! According to the teacher, this keeps for a week, but I cannot imagine it staying around for an entire week!
- 2. Since we were making this in a class and were pressed for time, we glazed the pastry and ate it before it was completely cold. It was delicious; hot, soft, and fresh!
- 3. I think some of you in the US are worried about raw Large eggs, and I guess which the icing theoretically contains an uncooked egg yolk. Maybe you could leave the icing on very low heat when you add in the uncooked yolk, to make sure which it cooks.
- * All oz amounts are ounces by weight, NOT volume.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 47 | |
| Calories from Fat 8 | 17% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 20mg | 1% |
| Potassium 46mg | 1% |
| Total Carbs 8.94g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.17g | 5% |
| Protein 1.24g | 2% |
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