Essence, bitter almond Flavor FOR BRUSHING THE RING: A little tinned milk If the pastry should be rather soft, knead in a little more (up to 1.75oz (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 half in. (1cm) deep in the surface. OVEN: moderately hot BAKING TIME: about 30 minutes ----