Aleksander Torte / Raspberry-Filled Pastry St
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Aleksander Torte / Raspberry-Filled Pastry St
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Last updated 6/12/2012 12:41:58 AM. Recipe ID 863. Report a problem with this recipe.
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      Title: Aleksander torte / raspberry-filled pastry st
 Categories: Cakes, Cookies
      Yield: 48 Servings
    1/2 lb Unsalted butter, chilled and
           Cut into bits
  3 1/2 c  All-purpose flour
      3 tb Sugar
      1    Egg
  1 1/2 c  Raspberry preserves (12 oz)
      2 tb Soft butter
      2 c  Confectioner's sugar
    1/4 c  Cold water
      2 ts Lemon juice
  In a large mixing bowl, combine the chilled butter, 3 cups of the
  flour and the sugar and, with your fingertips, rub until the mixture
  resembles flakes of coarse meal. Beat in the egg and continue to mix
  until the pastry is smooth.  Shape it into a ball, wrap it in wax
  paper, and refrigerate 1 hour, or until the dough is form.
  With the back of a spoon, rub the preserves through a fine sieve set
  over a 1-quart saucepan, then cook over moderate heat, stirring
  constantly, for 3 to 5 minutes, or until they thicken into a thin
  puree. Set aside off the heat.
  Preheat the oven to 250F.  Cut the chilled pastry in half and shape
  each half into a rectangle.  One half at a time, roll the pastry
  between two sheets of lightly floured wax paper into a rectangle
  approximately 10 inches wide and 15 inches long.  With a pastry
  brush, coat each of 2 cookie sheets with 1 tablespoon of butter and
  sprinkle them with flour, tipping the sheets from side to side to
  coat them evenly. Then invert the sheets and tap them against a hard
  surface to dislodge any excess flour. Peel off the top sheets of wax
  paper and use the bottom ones to lift the 2 rectangles of pastry onto
  the 2 cookie sheets. Peel off the remaining sheets of wax paper. Bake
  40 minutes, or until the pastry begins to turn a pale gold.  Watch
  carefully for any sign of burning and regulate the heat accordingly.
  With a metal spatula, spread the raspberry puree evenly over one
  sheet of the pastry, covering it completely and smoothly. Slide the
  second sheet of pastry gently onto the first.
  With a spoon stir the sugar, water and lemon juice together in a large
  mixing bowl to form a thin paste. Spread the icing over the top layer
  of pastry with the spatula, and set the cake aside to cool to room
  temperature.  With a small, sharp knife or pastry wheel, slice the
  Aleksander Torte into strips 1 inch wide and 2 inches long, cutting
  the ends on the diagonal.

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Recipe ID 863 (Apr 03, 2005)

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