BANKET (DUTCH PASTRY)|
2 c. sugar
1 lb. almond paste
1 lb. margarine
1/2 tsp. cream of tartar
4 c. flour
1/2 tsp. salt
1 c. ice water
Mix the filling well and refrigerate. Cut margarine into
flour, salt and cream of tartar. Then blend in ice water.
Mixture will get very moist and difficult to handle. Put in
refrigerator overnight. Divide pastry into 8 portions. When
you are ready to bake, roll each pastry portion very thin.
Place filling in a row across the bottom. Roll up and seal
with water. Put a small amount of egg white and sugar across
the top and prick with a fork. Bake at 375 degrees for 25 to 30
minutes until brown.
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