Title: Pasta flora
 Categories: Desserts, Greek
      Yield: 1 Servings
 
      3 c  Flour
      1 ts Baking powder
      1 c  Butter, melted
      1 ea Egg yolk
    1/3 c  Sugar
    1/2 c  Cognac
      2 ts Grated lemon peel
  1 1/2 c  Apricot marmalade
 
     Sift flour into bowl, and mix in baking powder. Add butter, egg
  yolk, sugar, cognac, and lemon peel; and knead to make a fairly soft
  dough. Separate into 2 parts. Roll one out into a fairly thick crust;
  place in a square pan.  Break off a piece of dough from the remaining
  half and roll between your palms into a coil to fit around the crust.
  Wet the edge of the crust with a little water and gently press the
  coil around the edges, so it adheres to the crust, and against the
  sides of the pan; shape with the fingers to form the side crust.
  Spread the marmalade over the bottom crust. Shape additional coils,
  each about as thick as your little finger, from the rest of the
  dough, and lay them on the marmalade in a crisscross latticework
  pattern. Join to the crust with a little water. Bake in preheated 300
  F. oven for 30 to 40 min. Cool and cut into squares.