Title: Maids Of Honour
Categories: Desserts, Pastry
Yield: 12 servings
1 1/2 c Flour
1 pn Salt
1/2 c Butter or margarine, cold
Water
FILLING:
Jam
6 oz Cottage cheese, sieved
1/3 c Golden raisins
1/2 ts Almond extract
2 tb Almonds, ground or finely chopped
2 Eggs
TOPPING:
2/3 c Confectioners sugar, sifted
To make pastry, sift flour and salt into a bowl. Add 1/3 of the
butter or margarine and rub in until the mixture resembles
breadcrumbs. Add enough water to make an elastic dough. Roll out
to an oblong on a lightly floured board. Cut the remaining fat
into small pieces. Dot 2/3 of the dough with half the fat pieces.
Bring up the uncovered dough third and fold in three like an
envelope. Turn the pastry so that the open end faces you and roll
out again into an oblong. Repeat with the remaining fat, fold and
turn. Roll out, fold and chill.
Roll out the dough until it is wafer thin. Cut out 12-15 circles
to line a fairly deep 3" muffin tin. Put a tsp of jam into each
tin. Mix together all the remaining filling ingredients, beating
well. Spoon into the pastry tins over the jam. Bake in a hot to
very hot oven, 450 to 475 F for 10 minutes. Reduce oven temperature
to moderate, 350 F and bake for 15 minutes. Allow to cool.
For the topping, blend the confectioners sugar with enough water to
make a flowing consistency. Mix in the almond extract. Spoon a
little on each little cake and let set to harden.
