The filling is best when made some weeks in advance. Store in jar in the refrigerator. To make the filling, grind almonds very finely, add the sugar and the egg and the grated peel. Mix well. Grind again. Store. When necessary knead through and add some water if paste is too stiff. Make the puff pastry your favorite way. Roll out into a long strip of 1/8" thick, 4" wide. Brush your baking sheet with water. Take a pancover that will nearly fit the baking-sheet. Put it in the middle and trace the circumference, this will guide you when forming a ring. Shape almond paste into a roll of nearly the same length. Press 10 halved candied cherries at equal intervals into the almond paste roll. They must not be visible anymore. Now place the almond roll on the dough, a little above the center. Wet the lower part of the dough with water and wrap it loosely around the almond paste roll. Put it on the baking sheet; the ring will "guide" you. Seal the seam well and turn roll until the seam faces down. Form a ring by joining the two ends together with some water. Brush with beaten egg. Allow to stand in cool place for 15 minutes. Then bake for 20 minutes in a hot oven. (450 F) until golden brown. When done, coat the ring thinly with preserve and decorate with candied cherries, candied orange peel. Tie a ribbon round the ring where the 2 ends meet and decorate with holly. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 455 (38%)|
|Amt Per Serving||% DV|
|Total Fat 50.5g||67 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 208.1mg||7 %|
|Potassium 794.8mg||21 %|
|Total Carbohydrate 173.6g||51 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 160.2g|
|Protein 26.3g||38 %|
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Calories per serving: 1196
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