Recipe By : Bill Spalding
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Flour
1 ts Baking powder
1 c Butter -- melted
1 Egg yolk
1/3 c Sugar
1/2 c Cognac
2 ts Lemon zest -- grated
1 1/2 c Apricot marmalade
Sift flour into bowl, and mix in baking powder. Add butter, egg yolk,
sugar, cognac, and lemon zest; and knead to make a fairly soft dough.
Separate into 2 parts. Roll one out into a fairly thick crust; place
in a square pan. Break off a piece of dough from the remaining half
and roll between your palms into a coil to fit around the crust. Wet
the edge of the crust with a little water and gently press the coil
around the edges, so it adheres to the crust, and against the sides
of the pan; shape with the fingers to form the side crust. Spread the
marmalade over the bottom crust. Shape additional coils, each about
as thick as your little finger, from the rest of the dough, and lay
them on the marmalade in a crisscross latticework pattern. Join to
the crust with a little water. Bake in preheated 300°F oven for 30 to
40 minutes. Cool and cut into squares.
