Royal Pastry Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Royal Pastry. Royal Pastry goes perfectly as Dessert. Stop thinking! Try this Royal Pastry recipe immediately.
Ingredients
1/2 lb. phyllo leaves
1/4 c butter, melted
1 egg white, slightly beaten
5 eggs separated
3 tsp granulated sugar replacement
1 tsp rum flavoring
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup walnuts, finely ground
1/2 c bread crumbs, finely ground
Directions
Place one-sixth of the phyllo leaves on lightly greased 9 x 13 in. (23 x 33 cm) baking dish.
Combine melted butter and the slightly beaten egg white in cup; beat with fork to blend.
Brush phyllo leaves lightly with some of the butter mixture.
Repeat entire procedure 2 more times, using a total of half of the phyllo leaves.
Beat the 5 egg yolks with sugar replacement until light, thick and lemon-colored.
Add rum flavoring, cinnamon, nutmeg, walnuts and bread crumbs; fold to mix.
Beat the 5 egg whites until stiff and then fold into walnut mixture.
Spread evenly over phyllo leaves in baking dish.
On towel, brush one-third of remaining phyllo leaves with melted butter mixture.
Lay on top of walnut mixture.
Repeat 2 more times with remaining phyllo leaves.
Bake at 350°F (175°C) for 40 to 45 minutes, or until golden brown.
While warm, score into 4 slices on short side and 6 slices on long side to form 24 squares.
Score each square into a triangle.
Combine melted butter and the slightly beaten egg white in cup; beat with fork to blend.
Brush phyllo leaves lightly with some of the butter mixture.
Repeat entire procedure 2 more times, using a total of half of the phyllo leaves.
Beat the 5 egg yolks with sugar replacement until light, thick and lemon-colored.
Add rum flavoring, cinnamon, nutmeg, walnuts and bread crumbs; fold to mix.
Beat the 5 egg whites until stiff and then fold into walnut mixture.
Spread evenly over phyllo leaves in baking dish.
On towel, brush one-third of remaining phyllo leaves with melted butter mixture.
Lay on top of walnut mixture.
Repeat 2 more times with remaining phyllo leaves.
Bake at 350°F (175°C) for 40 to 45 minutes, or until golden brown.
While warm, score into 4 slices on short side and 6 slices on long side to form 24 squares.
Score each square into a triangle.
