Tusenbladstarta Recipes

SMORGASTARTA

Steps:

• For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl. Mash the avocado until everything is combined. Fold in the chicken, bacon, chives and scallions. Season with salt and set aside.
• For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine. Set aside.
• For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl. Stir to combine and set aside.
• For the ranch frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, mix the cream cheese until the cubes have combined. Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine.
• To assemble: Add desired layers between each bread layer. Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake. Decorate as desired with various toppings.

SMORGASTARTA

Steps:

• Make fillings:
• In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.
• Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
• On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
• Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
• Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
• Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
• Make topping:
• In a bowl stir together herbs until combined well.
• Trim sides of torte and sprinkle topping over egg salad layer.
• Serve torte cut into small pieces.

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.