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Thousand Leaves Torte (Tusenbladstarta - Sweden)


This is a very dramatic and unusual dessert.


Cinnamon Pastry

Applesauce Mixture

Custard-Cream Filling


  1. Prepare Cinnamon Pastry. Divide pastry into 6 equal parts. Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets.
  2. Heat oven to 425 degrees F.
  3. Prick circles with fork; sprinkle each with 1 tablespoon sugar.
  4. Bake until light golden brown, 12 to 15 minutes.
  5. Cool on wire racks.
  6. Prepare Custard-Cream Filling. Mix applesauce and lemon juice.
  7. Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling.
  8. Spread top layer with remaining filling.
  9. Garnish with almonds.
  10. Refrigerate for at least 2 hours before serving.
  11. Cinnamon Pastry: Cut butter into flour, salt and cinnamon until particles are size of small peas.
  12. Sprinkle in water, 1 tablespoon at a time, tossing with fork until al flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary.
  13. Gather pastry into a ball.
  14. Custard Cream Filling: Mix sugar, cornstarch and salt in saucepan.
  15. Stir in milk gradually.
  16. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  17. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute.
  18. Remove from heat; stir in vanilla extract.
  19. Cover and cool slightly; refrigerate until completely cooled.
  20. Beat whipping cream in chilled bowl until stiff; fold into cooled mixture.

Yields 12 to 14 servings.


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