Pasta Flora, Athens Style
Yield
36 servingsPrep
25 minCook
20 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter, unsalted
|
|
| ½ | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 6 | tablespoons |
cognac
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | cups |
apricots
stewed |
*
|
| 4 | x |
figs
dried |
*
|
| ⅓ | cup |
raisins, seedless
|
|
| 1 | each |
oranges
grated rind only |
|
| 1 | cup |
apricot preserves (jam)
|
*
|
| 1 | tablespoon |
lemon juice
optional |
|
| 2 | teaspoons |
cornstarch
|
|
| ⅓ | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter, unsalted
|
|
| 118 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 9E+1 | ml |
cognac
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 473 | ml |
apricots
stewed |
*
|
| 4 | x |
figs
dried |
*
|
| 79 | ml |
raisins, seedless
|
|
| 1 | each |
oranges
grated rind only |
|
| 237 | ml |
apricot preserves (jam)
|
*
|
| 15 | ml |
lemon juice
optional |
|
| 1E+1 | ml |
cornstarch
|
|
| 79 | ml |
orange juice
|
|
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
