This pleasant dessert is a rich, shortcrust pastry filled with a bland cream cheese filling and flavoured with candied angelica.
6 SERVINGS PASTRY
4 oz. flour g teaspoon salt
2 oz. – cup butter
2 teaspoons sugar egg yolk to
3 tablespoons cold water
8 oz. cream cheese
3 oz. sugar
2 tablespoons double cream
2 eggs, lightly beaten
2 oz. boiling water
1 lb. granulated sugar
1 pint water
Place the angelica in a mixing bowl. Pour the boiling water over it and leave to soak for 24 hours.
Remove the angelica. Peel and wash in cold, running water. Put remaining water and the sugar in a.saucepan.
Over a low heat, dissolve the sugar. When it is completely dissolved raise the heat and bring to the boil. Boil for 10 minutes. Add the angelica and continue to boil for 20 minutes.
Remove the angelica from the pan and place on a rack. Cover the syrup and set aside. Leave the angelica to dry for 3 days.
After 3 days, bring the syrup to the boil, add the angelica and boil for 20 minutes. Remove the angelica and leave on a rack for 4 days. Sprinkle with sugar and store in an airtight bottle.