Recipe for cooking thousand leaves torte

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Meats

Cinnamon Pastry
6 Tbsp. sugar
Custard-Cream Filling
1 c. thick applesauce
1 tsp. lemon juice
Sliced almonds

Prepare Cinnamon Pastry. Divide pastry into 6 equal parts. Roll each part into 7-in. circle on lightly floured cloth-covered board; place on ungreased cookie sheets. Preheat oven to 425 degrees fahrenheit. Prick circles with fork; sprinkle and distribute each with 1 Tbsp. sugar. Bake until light golden brown, 12 to 15 mins. Cool on wire racks.

Prepare Custard-Cream Filling. Mix applesauce and lemon juice. Stack circles, spreading alternately with 1/3 c. applesauce mixture and 1/2 c. Custard-Cream Filling. Spread top layer with remaining filling. Garnish with almonds. Refrigerate at least 2 hours before serving. Yields 12 to 14 servings.

Cinnamon Pastry
3/4 c. butter or butter-replacement
2 c. flour
1 tsp. salt
1 tsp. ground cinnamon
3 to 4 Tbsp. cold water

Cut butter into flour, salt and cinnamon until particles are size of small peas. Sprinkle and distribute in water, 1 Tbsp. at a time, tossing with fork until al flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 tsp. water if necessary. Gather pastry into a ball.

Custard-Cream Filling
1/4 c. sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1 c. milk
1 egg, slightly beaten
1 tsp. vanilla extract
1/2 c. chilled whipping cream

Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually. Cook over med. 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.