Swedish Christmas Thousand Leaves Torte (Tusenbladstarta)

Instructions

FOR THE PUFF PASTE: Measure flour into mixing bowl. Cut in margarine until mixture is very fine. Mix 5 tablespoons ICE WATER with the vinegar and add to flour mixture. Quickly gather in a ball and roll out on lightly floured board to 14" x 10" rectangle. Fold in 3 layers.

Take left side and right side of the ends of dough and fold to the middle, then take the folded ends and close like a book.

Make a quarter turn; repeat rolling, folding and turning 3 more times. Chill, well wrapped in foil or plastic, 1 hour or overnight.

NOTE: Stockinet rolling-pin cover and pastry cloth are helpful in rolling puff paste.

Divide puff paste in 5 parts.

On floured pastry cloth with floured stockinet-covered rolling pin, roll out each part to paper-thin thickness and cut in 9" circle, using layer-cake pan as guide. Re-roll leftover dough to make the sixth circle.

Put circles on ungreased cookie sheets and prick with fork. Brush with milk and sprinkle each with 1 teaspoon granulated sugar.

Bake in very hot oven (450 degrees F) 5 minutes, or until golden brown. Let cool on sheets.

Decorate ONE circle with confectioners' sugar, sugar sprinkles and whipped cream (SEE NOTE below)

Before serving, put layers together ALTERNATELY with applesauce and Custard Cream Filling and top with decorated layer.

Serve in wedges. Makes 10 servings.

NOTE: To decorate top layer, cut out paper pattern (doily) (poinsettia or other) and lay on circle. Sprinkle circle with confectioners' sugar. Remove paper and fill in pattern with colored sprinkles. Using pastry tube, decorate with whipped cream.

CUSTARD CREAM FILLING: Prepare 1 package (3-5/8 ounces) vanilla pudding-and pie-filling mix according to directions on label.

Chill, stirring occasionally. Add 1 teaspoon vanilla extract and fold in 1/2 cup heavy cream, whipped.

Sunset

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