Title: Gundula Ring
Categories: Desserts
Yield: 6 servings
Pastry:
Cottage cheese and oil
Pastry (2)
For brushing the pastry:
1 3/4 oz Butter (50 g); soft
Filling:
3 1/2 oz Candied lemon peel (100 g);
-diced
3 1/2 oz Blanched almonds (100 g);
-finely chopped
5 1/2 oz Sultanas; washed and well
-drained
2 tb Sugar; heaping
1 pk Vanillin sugar
1 ts Cinnamon
Bottle oetker rum flavor
3 dr Bitter almond extract
For brushing the ring:
A little tinned milk
If the pastry should be rather soft, knead in a little more (up to
1-3/4 oz / 50 g) flour. Then roll out the pastry to a rectangle of
20x22" (50x55 cm). Brush with the fat and cut lengthways into two
halves.
For the filling:
Combine the ingredients for the filling and distribute over the two
pieces of pastry so that at the cut edge of each a border of 1" /
2 cm is left free of filling. Roll up each piece of pastry,
starting from the outer ong edge. Entwine the two roll together and
lay as a ring on a greased baking sheet. Brush with milk and make
cuts 1/2" (1 cm) deep in the surface.
