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BANKET (DUTCH PASTRY) Filling: 2 c. sugar 3 eggs 1 lb. almond paste Crust: 1 lb. margarine 1/2 tsp. cream of tartar 4 c. flour 1/2 tsp. salt 1 c. ice water Mix the filling well and refrigerate. Cut margarine into flour, salt and cream of tartar. Then blend in ice water. Mixture will get very moist and difficult to handle. Put in refrigerator overnight. Divide pastry into 8 portions. When you are ready to bake, roll each pastry portion very thin. Place filling in a row across the bottom. Roll up and seal with water. Put a small amount of egg white and sugar across the top and prick with a fork. Bake at 375 degrees for 25 to 30 minutes until brown. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |