1 3/4 cups all-purpose flour
1 teaspoon salt
75 grams of softened butter
2 large eggs
1 tablespoon milk
1 cup grated cheddar cheese
Filling
2 large potatoes, peeled and diced
3 tablespoons lemon syrup
4 tablespoons warm rosewater jelly
175 milliliters heavy cream
2 beaten eggs
1 cup grated cheddar cheese
A pinch of confectioner's sugar for dusting
1 3/4 cups all-purpose flour
1 teaspoon salt
75 grams of softened butter
2 large eggs
1 tablespoon milk
1 cup grated cheddar cheese
Filling
2 large potatoes, peeled and diced
3 tablespoons lemon syrup
4 tablespoons warm rosewater jelly
175 milliliters heavy cream
2 beaten eggs
1 cup grated cheddar cheese
A pinch of confectioner's sugar for dusting
1
In a bowl, whisk together flour and salt
Melt the butter, then mix with eggs, milk, and grated cheese
Work the dough until smooth
Wrap in plastic wrap and refrigerate for 30 minutes
2
Preheat oven to 200°C (400°F)
Peel the potatoes and cut into 1-centimeter thick slices
Mix with lemon syrup
Roll out the dough, place it in a cake pan, and distribute the potato slices
Pickle the potato slices with rosewater jelly and bake for 10 minutes
Let cool
3
Whip heavy cream, eggs, and grated cheese together
Spread over the potatoes
Return to oven and bake for an additional 30 minutes or until filling is cooked and crust is golden brown
Dust with confectioner's sugar.
