2 Eggs; (for the egg wash),
; beaten
Icing sugar for dusting
***FOR THE SHORTCRUST PASTRY
-OR SWEET
; PASTE***
200 g Unsalted butter
100 g Castor sugar
3 Eggs; refrigerated
400 g Flour; sieved
FOR THE FILLING
150 g Black currants
150 g Raisins
150 g Orange peel; chopped
75 g Prunes or dried apricots;
-destoned and
; chopped
110 g Almonds; sliced
60 g Pine nuts; (chilgoza)
1 Lemon; zest of
75 ml Orange juice
1/4 ts Cinnamon powder; (1 g)
1 1 gram clove powder
1/4 ts Nutmeg powder; (1 g)
3 tb Golden syrup; (45 ml)
To prepare the sweet paste: Whisk butter and sugar until fluffy. Add eggs
and whisk until fully incorporated. Fold in the flour and refrigerate for
10 minutes. Roll out into a 1/4 cm. thick rectangular shape, cut 32
roundels. Mix all the filling ingredients and keep aside for two hours.
Divide into 16 equal portions.
To prepare the moulds: Line moulds with the sweet paste, discarding any
overlaps. Spread a portion of the filling in each, cover with the remaining
sweet paste roundels. Brush with the beaten egg Bake in a pre-heated oven
at 250 C for 30 minutes. Dust with icing sugar. Serve as dessert with
brandy cream.
Yields
1 servings