Pasta Flora Athenian Style

site search by freefind advanced

 

~ Ingredients: ~ 2 cups of flour (or more) ~ 1/2 tsp of baking powder ~ 2 tsp of corn starch ~ 6 tbsp of Cognac ~ 1/2 lb of unsalted butter ~ 1/2 cup of sugar ~ 2 eggs ~ 2 cups of caned apricots ~ 4 dried figs ~ 1/3 of cup raisins ~ Rind from 1 orange ~ 1 cup of apricot jam ~ 1 tbsp of lemon juice (optional) ~ 1/3 cup of orange juice ~ 1/4 tsp of salt

 

~ Using an electric mixer beat the butter until light and fluffy. ~ Add the sugar, 1 egg and the egg yolk from the other egg and 3 tbsp of Cognac beating thoroughly. ~ Sift the flour with the salt and baking powder and add slowly to the butter mixture while beating on medium speed. ~ Remove the mixer bowl from the mixer and finish the dough by hand, adding enough flour to make a soft dough. ~ Knead well, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. ~ Meanwhile, slice the apricots into uniform pieces and place in a non stick sauce pan. ~ Place the figs and raisins in a small bowl and soak them with the remaining 3 tbsp of Cognac until they are swollen. ~ Mince the figs and raisins and add them (Including any Cognac left from soaking) into the pan. ~ Add the corn starch along with the orange rind, apricot jam, orange juice and lemon juice (Optional) and stir to mix. ~ Stirring continuously cook over medium heat until it thickens. ~ Remove the sauce pan from the heat and let it cool down. ~ Remove the dough from the refrigerator and set aside about 1/3 to be used for the latticed top. ~ Place the remaining 2/3 of dough into your buttered baking pan, (round or a 9X12) and with your fingers (the dough is too soft to roll) press it evenly on the bottom and the sides. ~ Pour the filling into the dough-lined pan and spread everywhere in the pan evenly. ~ If the dough on the sides of the pan is over and above the filling, fold it in over the filling. ~ Divide the remaining dough into walnut-sized balls and roll each ball by hand into 1/2 inch strips. ~ With the strips make a lattice over the top of the pastry like is shown in the picture above. ~ Beat the remaining egg white lightly with a fork and brush the dough strips. ~ Bake in a preheated oven at 350 degrees Fahrenheit (see conversions) for about 45 minutes or until is golden in color. ~ Remove from the oven and cool in the pan. ~ Cut into 1-1/2-inch (or smaller) squares with a sharp knife and serve. ~ Good luck and enjoy. ~ Note: If you prefer, you can substitute the apricots and apricot jam with peaches and peach jam, strawberries and strawberry jam, and so on. ~ Slivered almonds may be added to the filling.