Pasta Flora, Athens Style
| Yield: | 36 Servings |
| Categories: | Greek, Pasta, Desserts |
| Karen Mintzias | ||
| 1/2 | lb | Sweet butter |
| 1/2 | c | Granulated sugar |
| 2 | Eggs | |
| 6 | tb | Cognac |
| 2 | c | All-purpose flour (or more) |
| 1/4 | ts | Salt |
| 1/2 | ts | Baking powder |
| 2 | c | Stewed apricots |
| 4 | Dried figs | |
| 1/3 | c | Raisins |
| 1 | Orange (grated rind only) | |
| 1 | c | Apricot jam |
| 1 | tb | Lemon juice (optional) |
| 2 | ts | Cornstarch |
| 1/3 | c | Orange juice |
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