Kopenhai

Servings: 30
Ingredients:

-----------------------------------PASTRY-----------------------------------
3/4 c  Butter
1/4 c  Sugar
1    Orange (grated rind only)
2    Egg yolks
2 1/2 c  Flour
1 pn Salt

——————————-ALMOND FILLING——————————-
6 Eggs; separated
1/2 c Caster sugar
1/4 ts Almond essence
1/4 c Plain flour
1/2 ts Baking powder
2 c Ground almonds
1 pn Salt

——————————TO FINISH TORTE——————————
8 Fillo pastry sheets
1/4 c Unsalted butter; melted
2 c Granulated sugar
1 c Water
1 Thin strip orange rind
1 Thin strip lemon rind
2 ts Lemon juice
2 Pieces cinnamon bark

Cream butter and sugar with grated orange rind until light and fluffy;
beat in egg yolks. Sift flour and salt into butter mixture to form a soft
dough.

Lightly grease a round 20 cm (12 inch) dish (a ‘tapsi’) or a 25 x 30 cm
(10 x 12 inch) baking dish. As pastry moulds easily any tears can be
pressed together. An alternative is to put pastry in dish without
rolling, and press it over base and sides with fingers. Even out by
rolling with a straight-sided glass.

Bake in a moderately hot oven for 15-20 minutes until lightly coloured.
Remove and cool.

To make almond filling, beat egg yolks, sugar and almond essence until
thick and light. Sift flour with baking powder and combine with ground
almonds. Fold this lightly into beaten egg yolks. Beat egg whites with
salt until stiff but not dry and fold lightly into almond mixture. Pour
into pastry-lined dish.

On a flat surface butter a fillo pastry sheet, top with another and
butter. Continue until all sheets are used. Leave a top sheet
unbuttered. Lift onto top of almond filling and trim edges of fillo in
line with pastry crust, using kitchen scissors. Brush top with remaining
butter. With a sharp knife or razor blade make slits through the top 2 or
3 sheets running the length of the dish and spacing them 4 cm (1 1/2
inches) apart.

Bake in a moderate oven for 45 minutes until top is golden and filling is
set. Meanwhile dissolve sugar in water over medium heat, add fruit rinds,
lemon juice and cinnamon bark and bring to the boil. Boil for 10 minutes,
strain and cool. When torte is cooked, cut through slits in pastry down
to the bottom crust. Pour cooled syrup over hot torte, leave until cool.
Cut diagonally to give diamond-shaped pieces for serving.

Source: The Complete Middle East Cookbook by Tess Mallos.
ISBN:1 86302 069 1.

Typed for you by Karen Mintzias

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