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Title: Aleksander Torte (Raspberry Filled Pastry Strips)
Yield: 8 Servings

Ingredients

    1/2    Lb Unsalted Butter; chilled,
           - cut in bits
  3 1/2    C Flour
      3    Tbsp Sugar
      1    Egg
  1 1/2    C Raspberry Preserves; (12
           -oz)
      2    Tbsp Butter; softened
      2    C Confectioner's Sugar
    1/4    C Cold Water
      2    Tsp Lemon Juice

Instructions

In a large mixing bowl, combine the chilled butter, 3 cups of the flour and
the sugar and, with
your fingertips, rub until the mixture resembles flakes of coarse meal.
Beat in the egg and
continue to mix until the pastry is smooth. Shape it into a ball, wrap it
in wax paper, and
refrigerate 1 hour, or until the dough is firm.

With the back of a spoon, rub the preserves through a fine sieve set over a
1-quart saucepan, then
cook over moderate heat, stirring constantly, for 3 to 5 minutes, or until
they thicken into a thin
puree. Set aside off the heat.

Preheat the oven to 250F. Cut the chilled pastry in half and shape each
half into a rectangle. One
half at a time, roll the pastry between two sheets of lightly floured wax
paper into a rectangle
approximately 10 inches wide and 15 inches long. With a pastry brush, coat
each of 2 cookie
sheets with 1 tablespoon of butter and sprinkle them with flour, tipping
the sheets from side to
side to coat them evenly. Then invert the sheets and tap them against a
hard surface to dislodge
any exces flour. Peel off the top sheets of wax paper and use the bottom
ones to lift the 2
rectangles of pastry onto the 2 cookie sheets. Peel off the remaining
sheets of wax paper. Bake
40 minutes, or until the pastry begins to turn a pale gold. Watch
carefully for any sign of burning
and regulate the heat accordingly.

With a metal spatula, spread the raspberry puree evenly over one sheet of
the pastry, covering it
completely and smoothly. Slide the second sheet of pastry gently onto the
first.

With a spoon stir the sugar, water and lemon juice together in a large
mixing bowl to form a thin
paste. Spread the icing over the top layer of pastry with the spatula, and
set the cake aside to
cool to room temperature. With a small, sharp knife or pastry wheel, slice
the Aleksander Torte
into strips 1 inch wide and 2 inches long, cutting the ends on the
diagonal.

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Contributor: ChiliDog's Kitchen http://umn.edu/~fine0015

Preparation Time: 0:00

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