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Tusenbladstårta (Thousand Leaves Torte)

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“An unusual and dramatic but very yummy desert. 3 + hours of combined chill time needed. Very involved but definately worth it. Posted for Zaar World Tour 05”
2hrs 30mins

Ingredients Nutrition


  1. Cinnamon Pastry:.
  2. Cut butter into flour, salt and cinnamon until particles are size of small peas.
  3. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary.
  4. Gather pastry into a ball and set aside.
  5. Custard-Cream Filling:.
  6. Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually.
  7. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  8. Boil and stir 1 minute.
  9. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan.
  10. Boil and stir 1 minute.
  11. Remove from heat; stir in vanilla extract. Cover and cool slightly; refrigerate until completely cooled.
  12. Beat whipping cream in chilled bowl until stiff; fold into cooled mixture.
  13. Preparing The Torte:.
  14. Divide pastry into 6 equal parts.
  15. Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets.
  16. Preheat oven to 425 degrees F.
  17. Prick circles with fork; sprinkle each with 1 tablespoon sugar.
  18. Bake until light golden brown, 12 to 15 minutes.
  19. Cool on wire racks.
  20. Mix applesauce and lemon juice.
  21. Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling.
  22. Spread top layer with remaining filling. Garnish with almonds.
  23. Refrigerate at least 2 hours before serving.

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