| 1 | Recipe by: riacmt@ubvmsb.cc.buffalo.edu |
| 2 | Add 3 to 4 tablespoons water to form ball. |
| 3 | Divide in half. |
| 4 | On floured surface, roll each half into a 9-inch circle. |
| 5 | Spray a cookie sheet, preferably one of those air-insulated ones, with pam or other non-stick spray. |
| 6 | Transfer 1 circle to cookie sheet. |
| 7 | Preheat oven to 375 deg f. |
| 8 | for filling, combine 1/3 cup sugar,cinnamon, honey, lemon juice, and chopped nuts. |
| 9 | Spread over pastry. |
| 10 | (be careful to leave about ?inch to 1-inch edge with no topping. |
| 11 | You will seal along this edge. |
| 12 | I also try to press the nut filling down, so it isn"t too crumbly. |
| 13 | Something i do is to take beaten egg white and brush around the edge of the pastry round with the nut filling. |
| 14 | This will serve as a ``glue""). |
| 15 | Top with other pastry round. |
| 16 | Use tines of fork to seal edges (by pressing fork around the edge, making a fluted-like edging). |
| 17 | Brush with milk. |
| 18 | (the milk makes for a shiny top crust). |
| 19 | Bake in 375 deg f. oven 15 to 20 minutes or until pastry starts to brown. |
| 20 | Cool 10 minutes. |
| 21 | While warm, cut into wedges. |
| 22 | Cool. |
| 23 | combine the chocolate pieces and shortening. |
| 24 | Cook and stir over low heat, just till melted. |
| 25 | Drizzle over wedges. |
