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Thousand Leaves Torte (Tusenbladstarta - Sweden)

RG

This is a very dramatic and unusual dessert.

Ingredients

Cinnamon Pastry

  • 3/4 cup butter or margarine
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 to 4 tablespoons cold water

Applesauce Mixture

  • 6 tablespoons granulated sugar
  • 1 cup thick applesauce
  • 1 teaspoon lemon juice
  • Sliced almonds (garnish)

Custard-Cream Filling

  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup chilled whipping cream
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Instructions

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

Yield: 12 to 14 servings


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