Kopenhagi

Dessert

A truly exquisite dessert created in 1863 to honor King George I of Greece and named for his native Copenhagen.

Ingredients

  • Pastry:
  • 2/3 cup butter
  • 1/3 cup sugar
  • 1 egg, beaten
  • 1 teaspoon almond extract
  • 1 ounce brandy (Metaxa)
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • Filling:
  • 12 eggs, separated
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3 1/2 cups blanched almonds, finely chopped and toasted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 ounces brandy
  • 1 (16-oz.) jar apricot preserves
  • 1/2 lb. phyllo
  • Syrup:
  • 1/2 cup butter, clarified, melted and warm
  • Syrup:
  • 3 cups sugar
  • 3 1/2 cups water
  • 1 stick cinnamon
  • 8 whole cloves
  • 4 thin lemon slices
  • 1 teaspoon lemon juice

Directions

For pastry: Cream butter and sugar until light and fluffy. Add eggs. almond extract, and brandy; beat well. Combine flour and baking powder; add to batter. Knead slightly. Press soft dough evenly into buttered 14 x 11-inch baking pan. Bake at 350 degrees for 15 minutes. Remove from oven; cool. Spread apricot preserves over cooled pastry.

For filling: In a large bowl, beat egg yolks until thick and creamy. Add sugar and baking powder; beat for three minutes. Stir in almonds, cinnamon, vanilla and brandy. In a large bowl, beat egg whites until stiff, but not dry. Fold gently into batter. Pour batter on top of preserves and pastry crust. Trim phyllo to pan size. Layer phyllo sheets lightly on top of filling, brushing each sheet with butter. With a sharp knife, score only through top phyllo layers, making 5 equal rows lengthwise. Sprinkle a few drops of water over the top.

Bake at 350 degrees for 40 - 45 minutes. Pastry is done when an inserted toothpick comes out clean. Cool cake. Slowly spoon hot syrup over cooled pastry, allowing time for cake to absorb the syrup. Cool, cut into diamonds or squares. Makes 30 to 35 pieces.

For syrup: Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove cinnamon, cloves and lemon slices.



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Submitted 6/13/05.
Source: The Grecian Plate
Submitted By: Joy Bowers
ebowers@matnet.com
Kopenhagi