Passover Dessert Ring Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter or margarine,
1 1/2 cup: Matzoh meal,
6 large: Eggs,
FILLING:,
1 1/2 cup: Heavy cream,
2 tbsp: Sugar,
1 tsp: Vanilla,
1/4 tsp: Almond extract,
1 can: Peach slices, 8 oz. drained
1: Banana, sliced
1 cup: Sliced strawberries,
Confectioners sugar,
Directions:
In medium saucepan, melt butter in 1 1/2 cups water with 1/2 teaspoon
salt until mixture boils. Immediately add all matzoh meal with a
wooden spoon beating dough until smooth. Beat in eggs, one at a
time, until blended into dough. Preheat oven to 400 degrees. Line
large baking with aluminum foil; grease foil. With blunt point mark 7
inch circle in center of foil. Place dough in pastry bag fitted with
star tip. Pipe or spoon dough around circle so that mounds touch.
Bake 50 minutes or until firm and golden brown. Let cool on foil 10
minutes. With serrated knife cut pastry ring in half horizontally;
remove soft center. Turn off oven, leave ring in oven 30 minutes.
Cool completely on wire rack. Meanwhile make filling. In chilled
small bowl at high speed beat heavy cream and sugar with vanilla and
almond extract to stiff peaks. Spoon mixture into bottom half of
pastry ring. Top with remaining half of pastry. Fill center of ring
with fruit. Sprinkle with confectioners sugar.
Source from luhu.jp
salt until mixture boils. Immediately add all matzoh meal with a
wooden spoon beating dough until smooth. Beat in eggs, one at a
time, until blended into dough. Preheat oven to 400 degrees. Line
large baking with aluminum foil; grease foil. With blunt point mark 7
inch circle in center of foil. Place dough in pastry bag fitted with
star tip. Pipe or spoon dough around circle so that mounds touch.
Bake 50 minutes or until firm and golden brown. Let cool on foil 10
minutes. With serrated knife cut pastry ring in half horizontally;
remove soft center. Turn off oven, leave ring in oven 30 minutes.
Cool completely on wire rack. Meanwhile make filling. In chilled
small bowl at high speed beat heavy cream and sugar with vanilla and
almond extract to stiff peaks. Spoon mixture into bottom half of
pastry ring. Top with remaining half of pastry. Fill center of ring
with fruit. Sprinkle with confectioners sugar.
Source from luhu.jp