COPENHAGEN ALMOND
Make and share this Copenhagen Almond recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 50m
Yield 25 serving(s)
Number Of Ingredients 13
Steps:
- Beat egg yolks with the sugar mixture until mixture is very thick.
- Add orange juice, cinnamon, baking powder, almonds and toasted breadcrumbs.
- Beat egg whites with salt until stiff, but not dry and fold into the almond mixture.
- Line a greased baking pan with half of the pastry sheets, brushing each sheet liberally with butter.
- Turn almond mixture into the pan and cover with remaining buttered pastry sheets.
- Make four long slits in the first 3 pastry sheets with a sharp knife.
- Bake in a moderate oven for about 45 minutes.
- Allow to cool.
- In a saucepan boil sugar, water, and lemon juice for 10 minutes.
- Pour hot syrup over almond pie.
- When cold, cut into squares.
- Makes 24-28 pieces.
Nutrition Facts : Calories 242.9, Fat 11.5, SaturatedFat 4.1, Cholesterol 63.8, Sodium 173, Carbohydrate 31.6, Fiber 1.4, Sugar 20.9, Protein 4.8
COPENHAGEN
Make and share this Copenhagen recipe from Food.com.
Provided by HEBE8853
Categories Beverages
Time 1m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 2
Steps:
- Mix ingredients in a highball glass two-thirds full of ice.
- Enjoy.
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RECIPE FOR COPENHAGEN DESSERT | KALOFAGAS.CA
From kalofagas.ca
Reviews 6Published 2013-12-17Estimated Reading Time 3 mins
- Let’s make the syrup first. Add all the syrup ingredients into a medium pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Take off the heat and allow to cool.
- To make the filling, separate the yolks from the whites into two large bowls. Add sugar to the egg yolks and beat with a hand mixer then add the brandy and continue to mix until creamed.
- In a third bowl, add the almonds, walnuts, breadcrumbs, semolina, baking powder and cinnamon and blend with a fork.
- With the bowl of egg whites, add a pinch of salt and beat well with a stand mixer until you have stiff peaks (meringue).
- Now in increments, add meringue into the cream egg mixture, folding in then add nut mixture. Repeat folding in meringue, nut mixture into creamed egg mix until complete.
- Cover the phyllo sheets with a damp towel so they don’t dry out. Take a sheet, brush one side with butter, and lay it into a deep 11 X 9 inch pan with a quarter of it hanging of the top edge.
- Now fill the pan with batter and fold in the overhanging phyllo sheets then lay 5 more phyllo sheets (buttering each one with a brush). Tuck the edges of the top phyllo layers with a brush down along the sides.
- Cut into the top layers of phyllo to make your slices then insert whole cloves into the middle of each piece. Preheat your oven to 350F, middle rack for 50–60 minutes or until phyllo is deep gold in colour.
- Take out of the oven and pour the syrup over the entire dessert with a ladle. When the syrup is done, complete cutting the pieces by cutting through each piece to the bottom.
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