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Flies' Cemetery




Source of Recipe


the web


List of Ingredients




***PUFF PASTRY***
12 ounces flour
8 ounces butter or margarine
water
***FILLING***
2 pounds currants
boiling water
6 apples, finely chopped,
OR 1 1/2 cups applesauce (approx)
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon cloves
1 egg
1 egg white
cinnamon, for sprinkling

Recipe



PUFF PASTRY:

Cut the margarine into the flour until the consistency of coarse oatmeal is reached. Add enough water to bind. Roll as for puff pastry.
Chill. Or, if you don't want to make it from scratch you can buy a couple of packages of frozen puff pastry and use that.

FILLING:

Mix the filling ingredients. The mixture should be moist but not soggy which is why the amount of applesauce is approximate. The currants soak up quite a bit of moisture.
These amounts make a nice thick filling for a jellyroll- or cookie-pan sized pastry.

ASSEMBLY:

Remove the pastry from the refrigerator. Cut in two. Roll out to the size of the pan. Place one layer in pan and spread the filling over it.
Place the other layer on top and seal the edges. Brush with egg white and sprinkle with cinnamon. Prick with a fork. Bake in a 350ºF to 400ºF oven for 1/2 to 3/4 hour or until brown.