Puff pastry home made or
Ready bought.
3/4 c  Shelled, blanched and
Peeled almonds
1/4 c  Granulated sugar
1    Egg
Peel of one lemon
5    Candied cherries
Apricot preserve

The filling is best when made some weeks in advance. Store in jar in
the refrigerator. To make the filling, grind almonds very finely, add
the sugar and the egg and the grated peel. Mix well. Grind again.
Store. When necessary knead through and add some water if paste is
too stiff.

Make the puff pastry your favorite way. Roll out into a long strip of
1/8″ thick, 4″ wide. Brush your baking sheet with water. Take a
pancover that will nearly fit the baking-sheet. Put it in the middle
and trace the circumference, this will guide you when forming a ring.

Shape almond paste into a roll of nearly the same length. Press 10
halved candied cherries at equal intervals into the almond paste
roll. They must not be visible anymore. Now place the almond roll on
the dough, a little above the center. Wet the lower part of the dough
with water and wrap it loosely around the almond paste roll. Put it
on the baking sheet; the ring will “guide” you. Seal the seam well
and turn roll until the seam faces down. Form a ring by joining the
two ends together with some water. Brush with beaten egg. Allow to
stand in cool place for 15 minutes. Then bake for 20 minutes in a hot
oven. (450 F) until golden brown. When done, coat the ring thinly
with preserve and decorate with candied cherries, candied orange
peel. Tie a ribbon round the ring where the 2 ends meet and decorate
with holly.