Russian Tea Cakes by bettina

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Russian Tea Cakes
Submitted by bettina on January 27, 2004 at 8:45 am

DESCRIPTION
Russian Tea Cakes

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
These are truly lovely---make a big pot of tea, invite your friends, and treat yourself!

Again, from the "Settlement Cookbook"!

1 cup sugar
1 cup eggs, about 5
1 cup sour cream
Flour to roll(this refers to the flour added, to make up the dough, a softish dough that rolls easily- you might need 4-5 cups, depending, plus flour to roll out on)
3/4 lb. brick butter, sliced
1 cup chopped almonds

(have on hand sugar and cinnamon, for both filling and topping, with the chopped almonds)

Mix eggs, sugar and cream with enough flour to roll. Toss on board, roll out 1/4 inch thick, three times as long as wide, spread a thin layer of the butter over 2/3 of the dough, fold unbuttered part over 1/2 the buttered part, the remaining 1/3 over this making 3 layers with the butter between, roll and spread again with butter; fold 3 or 4 times. Then place dough in a bowl, cover, and let stand on ice to harden. Then roll as thin as possible, strew with chopped almonds, sugar and cinnamon, and cut into 7-inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon. Bake in a hot oven at 375F.

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