Gundula Ring

PASTRY: Cottage cheese and oil Pastry (2) FOR BRUSHING THE PASTRY: 1 3/4 oz (50g) soft butter or marg.

FILLING: 3 1/2 oz (100g) candied lemon peel

(diced) 3 1/2 oz (100g) almonds (blanched

And finely chopped) 5 1/2 oz Sultanas (washed and well

Drained) 2 tb (heaping) sugar

1 pk Vanillin sugar

1 ts Cinnamon

Bottle oetker rum flavor 3 Drops oetker baking

Essence, bitter almond Flavor FOR BRUSHING THE RING: A little tinned milk If the pastry should be rather soft, knead in a little more (up to 1 3/4oz (50g)) flour. Then roll out the pastry to a rectangle of 20X22 in. (about 50X55cm) Brush with the fat and cut lengthways into two halves. FOR THE FILLING: combine the ingredients for the filling and distribute over the two pieces of pastry so that at the cut edge of each a border of 1 in. (2cm) is left free of filling. Roll up each piece of pastry, starting from the outer ong edge. Entwine the two roll together and lay as a ring on a greased baking sheet. Brush with milk and make cuts 1/2 in. (1cm) deep in the surface. OVEN: moderately hot BAKING TIME: about 30 minutes
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