Ingredients
60g butter or margarine
185ml water
120g plain flour
3 eggs
2 tbsps flaked almonds
2 cartons small fresh cream
1 tbsp icing sugar

Method

Preheat the oven to 205°C. Line a baking tray with non-stick baking paper and draw a 20cm diameter disc.

Heat the butter and water in a medium saucepan over medium heat until the butter melts and the mixture comes to the boil. Sift in the flour.

Use a wooden spoon to beat for one or two minutes and transfer mixture to a mixing bowl. Set aside, stirring occasionally, to cool slightly.

Use an electric beater to beat in the eggs, one at a time, beating well after each addition, until mixture becomes thick and glossy.

Place tablespoonfuls of mixture around the prepared disc. Use a spatula to shape into a ring. Put almond flakes on top .

Bake for 40-45 minutes or until puffed and golden. Transfer to a wire rack to cool completely. Sprinkle some icing sugar on top.

Cut the pastry ring in half horizontally. Discard any pieces of uncooked dough in the centre.

Beat the fresh cream with some sugar and vanilla. Using a piping bag fill the ring with fresh cream and put the upper part on top.

Chill well before serving.

Anton Dougall is the Expert on Maltese food.

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