Traditional Food Recipes! Your complete guide to traditional food and traditional recipes. Traditional Afghan, African, Amish, Asian, Cajun, Caribbean, Chinese, Croatian, Dutch, English, French, German, Austrian, Greek, Hungarian, Indian, Indonesian, Irish, Italian, Japanese, Jewish, Korean, Mennonite, Mexican, Middle Eastern, Native American, Oceanian, Pennsylvania Dutch, Philippine, Polish, Portuguese, Russian, Scandinavian, South American, Southwestern, Spanish, Swiss, Tex Mex, Thai, Ukrainian, Vietnamese and Welsh.
Thousand Leaves Torte (Tusenbladstårta - Sweden)
This is a very dramatic and unusual dessert.
Cinnamon Pastry
6 tablespoons granulated sugar
Custard-Cream Filling
1 cup thick applesauce
1 teaspoon lemon juice
Sliced almonds
Prepare Cinnamon Pastry. 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.
Prepare Custard-Cream Filling. 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. Yields 12 to 14 servings.
Cinnamon Pastry
3/4 cup butter or margarine
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
3 to 4 tablespoons cold water
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 al flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary. Gather pastry into a ball.
Custard-Cream Filling
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup milk
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 cup chilled whipping cream
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.
