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Turte

Turte

Ronnie Fein
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Course Dessert

Ingredients
  

For the cake:

  • 1/2 pound phyllo dough
  • 1/2 pound melted butter
  • cookie or cake crumbs or ground nuts
  • 1 1/2 cups finely chopped almonds
  • 2 Tablespoons sugar
  • 2-3 teaspoons freshly grated orange peel
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg

For the syrup:

  • 3/4 cup sugar
  • 3/4 cup water
  • 1 teaspoon orange flower water or 2 Tablespoons orange-flavored brandy or 1/2 teaspoon orange extract

Instructions
 

Make the cake:

  • Preheat the oven to 350 F. Layer half the phyllo dough in a 9-inch square baking pan (or use a 9-by-13-inch pan), brushing with half the melted butter and scattering crumbs between layers.
  • In a bowl, combine the chopped almonds, 2 Tablespoons sugar, orange peel, cinnamon and nutmeg. Place the nut mixture over the layers of dough.
  • Cover the nut mixture with the remaining phyllo leaves, separating them as above with melted butter and crumbs.
  • Brush the top layer with the last of the melted butter. Score the dough with the tip of a sharp knife into squares or rectangles.
  • Bake for 30 minutes. Raise heat to 400 F. and bake for another 15-20 minutes, or until the top is golden brown. Remove from the oven and set aside.

Make the syrup:

  • Combine the 3/4 cup sugar and the water in a saucepan. Bring the mixture to a boil, stirring only until sugar dissolves. Cook at a boil for a few minutes until the liquid has thickened, but do not let it become caramel colored.
  • Remove the pan from the heat and stir in the orange flavoring.

To assemble:

  • Pour the syrup over the warm cake.
  • Let the cake cool and cut it into pieces where you have scored the top.

Notes

Makes 8-12 servings.