Kopenhai
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Kopenhai
  Greek    Cakes  
Last updated 6/12/2012 12:46:23 AM. Recipe ID 6644. Report a problem with this recipe.
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      Title: Kopenhai
 Categories: Greek, Cakes
      Yield: 30 Servings
 
           Karen Mintzias

MMMMM---------------------------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

MMMMM-----------------------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

MMMMM----------------------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.
  




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Recipe ID 6644 (Apr 03, 2005)

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