an (called a \"takke\" in Norwegian). It probably is the same
Bake pastries as directed.
Prepare pudding.
Fill pastries with pudding.
Top with sugar free whipped topping.
Add cherry on top.
nch squares.
Forming the Pastries: Place heaping teaspoons of apricots
Preheat oven to 325\u00b0.
In a bowl, blend together butter, margarine and sugar until smooth.
Stir in egg and vanilla or cardamon.
Mix in sifted dry ingredients.
Stir together until you get a stiff dough.
(May need to add more flour at this point.) Press into tins.
Bake
8 to 10 minutes or until very lightly browned.
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ixture.
Close the filled pastries by folding the pastry into
to 5 minutes until pastries are light golden and puffed
inches.
Bake the pastries for 30 minutes or until
heet. Repeat with remaining pastry. (Pastries can be covered and refrigerated
hile you fry the remaining pastries, steadily maintaining the temperature of
n the centers of the pastries to flatten. Spoon pastry cream
n medium-high heat. Cook pastries, in batches, until browned. Drain
orners together, pinching gently. Place pastries 2 inches apart on baking
dges well.
Either fry pastries ahead of time in oil
eaten egg white over the pastries. Sprinkle each pastry with a
heet.
Continue to make pastries with remaining filo sheets, cheese
ith one of the pie pastries, trimming edges to fit the
inutes. Cool slightly.
While pastries are still warm, brush lightly
ix well.
To assemble pastries, roll out the pastry on
ork several times.
Place pastries on a large baking sheet