Instructions: If the pastry should be rather soft, knead in a little more (up to 1 3/4oz

(50g)) flour. Then roll out the pastry to a rectangle of 20X22 in. (about 50X55cm) Brush with the fat and cut lengthways into two halves. FOR THE

FILLING: combine the ingredients for the filling and distribute over the two pieces of pastry so that at the cut edge of each a border of 1 in.

(2cm) is left free of filling. Roll up each piece of pastry, starting from the outer ong edge. Entwine the two roll together and lay as a ring on a greased baking sheet. Brush with milk and make cuts 1/2 in. (1cm) deep in the surface. OVEN: moderately hot

Baking Time: about 30 minutes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.