Tusenbladstårta Thousand Leaves Torte Recipes

TUSENBLADSTåRTA (THOUSAND LEAVES TORTE)

Steps:

• Cinnamon Pastry:.
• Cut butter into flour, salt and cinnamon until particles are size of small peas.
• Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary.
• Gather pastry into a ball and set aside.
• Custard-Cream Filling:.
• Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan.
• Boil and stir 1 minute.
• Remove from heat; stir in vanilla extract. Cover and cool slightly; refrigerate until completely cooled.
• Beat whipping cream in chilled bowl until stiff; fold into cooled mixture.
• Preparing The Torte:.
• Divide pastry into 6 equal parts.
• Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets.
• Preheat oven to 425 degrees F.
• Prick circles with fork; sprinkle each with 1 tablespoon sugar.
• Bake until light golden brown, 12 to 15 minutes.
• Cool on wire racks.
• Mix applesauce and lemon juice.
• Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling.
• Spread top layer with remaining filling. Garnish with almonds.
• Refrigerate at least 2 hours before serving.

TUSENBLADSTARTA

Steps:

• Prepare the Cinnamon Pastry Cut butter into flour, salt and cinnamon until particles are the size of small peas. Sprinkle in water, 1 Tbsp at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl. (1-2 tsp water may be added if necessary.) Gather pastry into a ball; divide into 6 equal parts. Roll each part into a 7-inch circle on lightly floured surface; place on ungreased cookie sheets Sprinkle each circle with 1 Tbsp sugar and prick with fork. Bake in preheated oven at 425, 12-15 minutes, until golden brown; cool on racks. Prepare the Custard Cream Filling Mix sugar, cornstarch and salt in a sauce pan. Stir in milk gradually; cook over medium heat, stirring constantly until mixture thickens and boils Boil and stir one minute; stir at least half of the hot mixture gradually into the egg. Stir egg mixture back into hot mixture in sauce pan. Boil and stir one minute more; remove from heat and stir in vanilla. Cover and cool slightly; refrigerate until completely cooled. Beat whipping cream in chilled bowl until stiff; fold into cooled custard. Assemble the Torte Mix applesauce and lemon juice. Stack circles, spreading alternately with 1/3 cup applesauce and ½ cup custard. Spread top layer with remaining filling. Garnish with almonds. Refrigerate at least 2 hours before serving.