Ingredients Jump to Instructions ↓

  1. Karen Mintzias --PASTRY-- 3/4 c Butter

  2. 1/4 c Sugar

  3. 1 Orange (grated rind only)

  4. 2 Egg yolks

  5. 2 1/2 c Flour

  6. --ALMOND FILLING-- 6 Eggs; separated

  7. 1/2 c Caster sugar

  8. 1/4 ts Almond essence

  9. 1/4 c Plain flour

  10. 1/2 ts Baking powder

  11. 2 c Ground almonds

  12. 1 pn Salt

  13. --TO FINISH TORTE-- 8 Fillo pastry sheets

  14. 1/4 c Unsalted butter; melted

  15. 2 c Granulated sugar

  16. 1 c Water

  17. 1 Thin strip orange rind

  18. 1 Thin strip lemon rind

  19. 2 ts Lemon juice

  20. 2 Pieces cinnamon bark

  21. 20 cm (12 inch) dish (a "tapsi") or a

  22. 25 x 30 cm (10 x 12 inch) baking dish. As pastry moulds easily any tears can be pressed together. An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers. Even out by rolling with a straight-sided glass. Bake in a moderately hot oven for 15-20 minutes until lightly coloured. Remove and cool. To make almond filling, beat egg yolks, sugar and almond essence until thick and light. Sift flour with baking powder and combine with ground almonds. Fold this lightly into beaten egg yolks. Beat egg whites with salt until stiff but not dry and fold lightly into almond mixture. Pour into pastry-lined dish. On a flat surface butter a fillo pastry sheet, top with another and butter. Continue until all sheets are used. Leave a top sheet unbuttered. Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors. Brush top with remaining butter. With a sharp knife or razor blade make slits through the top

  23. 2 or 3 sheets running the length of the dish and spacing them

  24. 4 cm (1 1/2 inches) apart. Bake in a moderate oven for 45 minutes until top is golden and filling is set. Meanwhile dissolve sugar in water over medium heat, add fruit rinds, lemon juice and cinnamon bark and bring to the boil. Boil for 10 minutes, strain and cool. When torte is cooked, cut through slits in pastry down to the bottom crust. Pour cooled syrup over hot torte, leave until cool. Cut diagonally to give diamond-shaped pieces for serving. Source: The Complete Middle East Cookbook by Tess Mallos. ISBN:

  25. Typed for you by Karen Mintzias


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