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Name: Maids of Honour
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: TOPPING; 1 pn Of Salt; 6 oz Cottage cheese, sieved; FILLING; 1/3 c Golden raisins; Jam; 1/2 ts Almond extract; 2/3 c Confectioners sugar, sifted; 1 1/2 c Flour; 2 tb Ground or finely chopped; Water; 1/2 c Cold Butter or margarine

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INGREDIENTS

TOPPING
1 pn Of Salt
6 oz Cottage cheese, sieved
FILLING
1/3 c Golden raisins
Jam
1/2 ts Almond extract
2/3 c Confectioners sugar, sifted
1 1/2 c Flour
2 tb Ground or finely chopped
Water
1/2 c Cold Butter or margarine

INSTRUCTIONS

MAIDS OF HONOUR PASTRY water Few drops Almond extract To make pastry, sift flour and salt into a bowl. Add 1/3 of the butter or margarine and rub in until the mixture resembles breadcrumbs. Add enough water to make an elastic dough. Roll out to an oblong on a lightly floured board. Cut the remaining fat into small pieces. Dot 2/3 of the dough with half the fat pieces. Bring up the uncovered dough third and fold in three like an envelope. Turn the pastry so that the open end faces you and roll out again into an oblong. Repeat with the remainig fat, fold and turn. Roll out, fold and chill. Roll out the dough until it is wafer thin. Cut out 12-15 circles to line a fairly deep 3" muffin tin. Put a tsp of jam into each tin. Mix together all the remaining filling ingredients, beating well. Spoon into the pastry tins over the jam. Bake in a hot to very hot oven, 450 o - 475o F for 10 min. Reduce oven temperature to moderate, 350 o and bake for 15 mins. Allow to cool. For the topping, blend the confectioners sugar with enough water to make a flowing consistency. Mix in the almond extract. Spoon a little on each little cake and let set to harden. Makes 12-15

NOTES

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Maids of Honour

TOPPING
1 pn Of Salt
6 oz Cottage cheese, sieved
 FILLING
1/3 c Golden raisins
 Jam
1/2 ts Almond extract
2/3 c Confectioners sugar, sifted
1 1/2 c Flour
2 tb Ground or finely chopped
 Water
1/2 c Cold Butter or margarine

MAIDS OF HONOUR    PASTRY    water Few drops Almond extract    To make pastry, sift flour and salt into a bowl.  Add 1/3 of the butter or  margarine and rub in until the mixture resembles breadcrumbs. Add enough  water to make an elastic dough. Roll out to an oblong on a lightly floured  board.  Cut the remaining fat into small pieces. Dot 2/3 of the dough with  half the fat pieces. Bring up the uncovered dough third and fold in three  like an envelope.  Turn the pastry so that the open end faces you and roll  out again into an oblong. Repeat with the remainig fat, fold and turn. Roll  out, fold and chill.    Roll out the dough until it is wafer thin.  Cut out 12-15 circles to line a  fairly deep 3" muffin tin. Put a tsp of jam into each tin. Mix together all  the remaining filling ingredients, beating well. Spoon into the pastry tins  over the jam. Bake in a hot to very hot oven, 450 o - 475o F for 10 min.  Reduce oven temperature to moderate, 350 o and bake for 15 mins. Allow to  cool.    For the topping, blend the confectioners sugar with enough water to make a  flowing consistency.  Mix in the almond extract. Spoon a little on each  little cake and let set to harden.    Makes 12-15

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 12 Servings

Calories: 191
Calories from Fat: 71 (37%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.4g
Cholesterol 20.4mg		6 %
Sodium 92.6mg		3 %
Potassium 63.4mg		2 %
Total Carbohydrate 28g		8 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 27.1g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 191

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