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Pasta Flora, Athens Style

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Recipe

 

Yield

36 servings

Prep

25 min

Cook

20 min

Ready

75 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pound butter, unsalted
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½ cup sugar
granulated
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2 large eggs
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6 tablespoons cognac
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2 cups all-purpose flour
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¼ teaspoon salt
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½ teaspoon baking powder
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2 cups apricots
stewed
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4 x figs
dried
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cup raisins, seedless
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1 each oranges
grated rind only
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1 cup apricot preserves (jam)
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1 tablespoon lemon juice
optional
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2 teaspoons cornstarch
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cup orange juice
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Ingredients

Amount Measure Ingredient Features
226.8 g butter, unsalted
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118 ml sugar
granulated
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2 large eggs
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9E+1 ml cognac
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473 ml all-purpose flour
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1.3 ml salt
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2.5 ml baking powder
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473 ml apricots
stewed
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4 x figs
dried
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79 ml raisins, seedless
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1 each oranges
grated rind only
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237 ml apricot preserves (jam)
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15 ml lemon juice
optional
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1E+1 ml cornstarch
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79 ml orange juice
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Directions

Using an electric mixer, beat the butter until light and fluffy and gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the Cognac, beating thoroughly after each addition.

Sift 2 cups of the flour with the salt and baking powder and add slowly to the batter, while beating on medium speed.

Remove the beaters and finish by hand, adding only enough flour to make a soft dough.

Knead. Cover and refrigerate for at least 30 minutes.

Meanwhile, slice the apricots into uniform pieces and place in an enameled pan.

Soak the figs and raisins in the remaining Cognac until swollen, then mince and add to the apricots along with the orange rind, jam, and lemon juice and stir into the apricot mixture, then cook over medium heat until thick, stirring constantly with a wood



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 10049% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 57mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 5%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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