Pasta flora~ athens style
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Pasta flora~ athens style
  Pasta    Greek  
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9714. Report a problem with this recipe.
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      Title: Pasta flora~ athens style
 Categories: Greek, Desserts, Pasta
      Yield: 36 Servings
           Karen Mintzias
    1/2 lb Sweet butter
    1/2 c  Granulated sugar
      2    Eggs
      6 tb Cognac
      2 c  All-purpose flour (or more)
    1/4 ts Salt
    1/2 ts Baking powder
      2 c  Stewed apricots
      4    Dried figs
    1/3 c  Raisins
      1    Orange (grated rind only)
      1 c  Apricot jam
      1 tb Lemon juice (optional)
      2 ts Cornstarch
    1/3 c  Orange juice
  Using an electric mixer, beat the butter until light and fluffy and
  gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of
  the Cognac, beating thoroughly after each addition. Sift 2 cups of
  the flour with the salt and baking powder and add slowly to the
  batter, while beating on medium speed.  Remove the beaters and finish
  by hand, adding only enough flour to make a soft dough.  Knead. Cover
  and refrigerate for at least 30 minutes.
  Meanwhile, slice the apricots into uniform pieces and place in an
  enameled pan.  Soak the figs and raisins in the remaining Cognac
  until swollen, then mince and add to the apricots along with the
  orange rind, jam, and lemon juice and stir into the apricot mixture,
  then cook over medium heat until thick, stirring constantly with a
  wooden spoon. Cool.
  Remove the dough from the refrigerator and set aside about one-third
  for the latticed top.   Using your fingers (the dough will be too
  soft to roll), press the larger portion of dough into a buttered 9 x
  12 x 2-inch baking pan, pressing evenly about 1/4-inch up the sides.
  Pour the filling into the dough-lined pan.
  Divide the remaining dough into walnut-sized balls and roll each ball
  into 1/2-inch strips.  Using the strips, make a lattice over the top
  of the pastry.  If using a glaze, beat the remaining egg white
  slightly with a fork and brush on the dough stips.  Bake in a
  moderate oven (350 F) for 45 minutes, or until golden in color.
  Remove and cool in the pan on a rack. To serve, cut into 1-1/2-inch
  (or smaller) squares with a sharp knife.
  Note: You may prefer to use peaches and peach jam, strawberries and
  strawberry jam, and so on, instead of apricots; also diced candied
  peel adds a colorful note when substituting for figs; and slivered
  almonds may be added to the filling.
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  Typed for you by Karen Mintzias

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Recipe ID 9714 (Apr 03, 2005)

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