PEACH PASTRY
Persikolängd
water
a few drops bitter almond essence
3 eggs
1 tablespoon sugar
4 to 5 peach halves
¾ cup apple jelly or apricot jam
Put 1 cup of the flour in a bowl. Cut half of the fat in pieces and work it into the flour using a fork. Add 2 tablespoons water and work to a dough. Put it on a greased baking plate (or use baking paper) and shape to a length, 14 x 4 inches.
Persikolängd
A lovely peach pastry, not overly sweet. On a
crunchy layer you’ll find sliced peaches, covered with apple jelly.
8 to 10 pieces
2 cups flour
7 oz butter or margarinewater
a few drops bitter almond essence
3 eggs
1 tablespoon sugar
4 to 5 peach halves
¾ cup apple jelly or apricot jam
Put 1 cup of the flour in a bowl. Cut half of the fat in pieces and work it into the flour using a fork. Add 2 tablespoons water and work to a dough. Put it on a greased baking plate (or use baking paper) and shape to a length, 14 x 4 inches.
Bring remaining fat to a boil with 1 cup water in a
saucepan. Remove from heat and beat in remaining flour and bitter almond
essence. Add one egg at a time and stir until everything is blended. Spread
this batter on top of the length and sprinkle with sugar. Bake in the middle of
the oven at 350F for about 45 minutes or until the length is crunchy
and coloured. Allow to cool on the plate for 10 to 15 minutes.
Slice the peach halves and put them on. Melt the
jelly in a saucepan and spoon it over the peaches. Leave to set, cut the length
in slices and serve.
Enjoy!
Bella
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