Thousand Leaves Torte (Tusenbladstårta - Sweden) This is a very dramatic and unusual dessert. Cinnamon Pastry 6 tablespoons granulated sugar Custard-Cream Filling 1 cup thick applesauce 1 teaspoon lemon juice Sliced almonds Prepare Cinnamon Pastry. Divide pastry into 6 equal parts. Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets. Preheat oven to 425 degrees F. Prick circles with fork; sprinkle each with 1 tablespoon sugar. Bake until light golden brown, 12 to 15 minutes. Cool on wire racks. Prepare Custard-Cream Filling. Mix applesauce and lemon juice. Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling. Spread top layer with remaining filling. Garnish with almonds. Refrigerate at least 2 hours before serving. Yields 12 to 14 servings. Cinnamon Pastry 3/4 cup butter or margarine 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 3 to 4 tablespoons cold water Cut butter into flour, salt and cinnamon until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until al flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary. Gather pastry into a ball. Custard-Cream Filling 1/4 cup granulated sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1 cup milk 1 egg, slightly beaten 1 teaspoon vanilla extract 1/2 cup chilled whipping cream Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla extract. Cover and cool slightly; refrigerate until completely cooled. Beat whipping cream in chilled bowl until stiff; fold into cooled mixture.