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1. Grease a
baking pan of size 30 x 38 cm [12 x 15
inches], with margarine or Pam spray.
2. Preheat
oven to 180 C [356 F].
3. Mix the
yeast with the orange juice. Let sit for a
few minutes.
4. Add to
yeast mixture: the flour, 300 grams [10.5 oz
OR 1 1/4 cup + 1 tbsp.] margarine, eggs, 1
1/2 tbsp. sugar, grated rind of 1 lemon,
lemon juice. Mix well and knead till
pliable. Let the dough sit in the
refrigerator for at least an hour.
5. Make the
filling: mix together the chopped almonds, 1
cup sugar, and grated rind of 1 lemon.
6. Divide
the dough into 3 parts, and roll each part
into a rectangle the same size as the baking
pan. The last part (which will go on top)
should be a bit larger than the pan, to
allow for shrinkage.
7. Lay the
first part of the dough in the baking pan.
Brush with half the jam. Sprinkle with half
the filling. Top with the second part of the
dough, brush with the rest of the jam, and
sprinkle with the rest of the filling. Top
with the third part of the dough (the part
which was rolled out larger than the pan
size), and seal the edges well. Prick this
top part in several places with a fork.
8. Bake in
preheated oven for about 35 - 45 minutes, or
until pastry is golden brown on top.
9. While
pastry is baking, make the glaze: combine 1
1/2 tbsp. sugar, cocoa powder, powdered
coffee, and water in a small pot. Heat on
stove, and stir until well mixed. Remove
from heat, and carefully fold in the egg
yolk. Add 50 grams [1.75 oz OR 3 1/2 tbsp.]
margarine, and stir until combined.
10. After
pastry is done and has cooled, spread the
glaze on top of the pastry. Glaze may have
to be gently reheated to make it spreadable.
11. Cut
into squares and enjoy!
* All ounce
amounts are ounces by weight, NOT volume. |
