Tusenbladstarta Recipes

Steps:

• Cinnamon Pastry:.
• Cut butter into flour, salt and cinnamon until particles are size of small peas.
• Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary.
• Gather pastry into a ball and set aside.
• Custard-Cream Filling:.
• Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan.
• Boil and stir 1 minute.
• Remove from heat; stir in vanilla extract. Cover and cool slightly; refrigerate until completely cooled.
• Beat whipping cream in chilled bowl until stiff; fold into cooled mixture.
• Preparing The Torte:.
• Divide pastry into 6 equal parts.
• Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets.
• Preheat oven to 425 degrees F.
• Prick circles with fork; sprinkle each with 1 tablespoon sugar.
• Bake until light golden brown, 12 to 15 minutes.
• Cool on wire racks.
• Mix applesauce and lemon juice.
• Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling.
• Spread top layer with remaining filling. Garnish with almonds.
• Refrigerate at least 2 hours before serving.

Steps:

• Make fillings:
• In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.
• Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
• On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
• Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
• Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
• Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
• Make topping:
• In a bowl stir together herbs until combined well.
• Trim sides of torte and sprinkle topping over egg salad layer.
• Serve torte cut into small pieces.