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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Swiss Nut Torte Recipe

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This recipe for Swiss Nut Torte is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. butter or margarine
2 2/3 c. all-purpose flour
1 1/2 c. sugar
1 egg, beaten
2 tsp. rum
1 tsp. finely shredded lemon peel
1 c. whipping cream, at room temperature
3 T. honey
2 T. kirsch
2 3/4 c. coarsely chopped walnuts
1 egg yolk, slightly beaten
1 T. milk
Directions:
Directions:
Beat butter or margarine with an electric mixer until fluffy. Mix flour, 1/2 cup of the sugar and a dash of salt. Add to butter; beat until crumbly. Combine whole egg, rum and lemon peel. Stir into flour mixture until moistened. Divide dough into thirds. Pat 1/3 of dough onto bottom of a 10-inch springform pan. Pat 1/3 of dough onto sides of pan to a height of 1 inch. On waxed paper, roll remaining dough to 1/4 inch thick rectangle; cover. Chill crust and rolled dough 30 minutes. In a skillet, melt the remaining 1 cup sugar over low heat, stirring constantly, until golden. Remove from heat and slowly stir in cream. Heat and stir until sugar dissolves again. Add honey and kirsch. Stir in nuts. Remove from heat; cool 5 minutes. Spread nut mixture in dough-lined pan. Cut rectangle of dough inot 1/2 inch strips; place atop pie in a lattice design. Seal to edges of crust. Brush mixture of beaten egg yolk and milk over crust. Bake at 350° for 40 minutes.

 

 

 

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