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Drinks and Coctails Recipes

  Added: Dec 04, 2007  •  Visited (921)  •  Print version Print this recipe (79)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Raspberry - Filled Pastry Strips
(Aleksander Torte)
What You Need:
  • ½ pound unsalted butter, chilled and cut into bits
  • 3 to 3½ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 egg
  • 1½ cups (12 ounces) raspberry preserves
  • 2 tablespoons softened butter

  • 2 cups confectioners' sugar
  • ¼ cup cold water
  • 2 teaspoons lemon juice

  • How To Cook:
    1. 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.

    2. 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.

    3. 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 dissolve into a thin puree. Set aside off the heat.

    4. Preheat the oven to 250°F. 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.

    5. 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 excess flour.

    6. Use the wax paper to lift the pastry onto the sheets. 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.

    7. 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.

    1. With a spoon stir the sugar, water and lemon juice together in a large mixing bowl to form a thin paste.

    2. Spread the icing smoothly over the top layer of pastry with the spatula, and set the cake aside to cool to room temperature.

    3. With a small, sharp knife or pastry wheel, slice the Aleksander torte into strips 1 inch wide and 2 inches long.

    To Make: about 4 dozen
    This recipe is also available in:
    Cuisine » Europe » Latvia
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Berry » Raspberry
    Main Ingredient » Dairy » Butter
    Dish » Pie & Tart


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