Step #2 Cut butter into flour, salt & cinnamon until particles are size of small peas.
Step #3 Sprinkle top in water, tossing with fork until all flour is moistened & pastry almost cleans side of bowl, 1 tbsp at a time, adding 1 to 2 tsp water if necessary.
Step #4 Gather pastry into a ball & set aside.
Step #5 Custard-Cream Filling:.
Step #6 Mix sugar, cornstarch & salt in saucepan.
Step #7 Stir in milk slowly.
Step #8 Cook over med-heat/flame, stirring constantly, until mixture thickens & boils.
Step #9 Boil & stir 1 min.
Step #10 Stir at least half of the hot mixture slowly into egg.
Step #11 Stir back into hot mixture in saucepan.
Step #12 Boil & stir 1 min.
Step #13 Remove from heat; stir in the vanilla extract.
Step #14 Cover up & cool slightly; put in the fridge until completely cooled.
Step #15 Beat whipping cream in chilled bowl until stiff; fold into cooled mixture.
Step #16 Preparing The Torte:.
Step #17 Divide pastry into 6 equal parts.
Step #18 Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets.
Step #19 Preheat oven to 425F degrees F.
Step #20 Prick circles with fork; sprinkle each with 1 tbsp sugar.
Step #21 Bake until light golden brown, 12 to 15 mins.
Step #22 Cool on wire racks.
Step #23 Mix applesauce & lemon juice.
Step #24 Stack circles, spreading alternately with 1/3 c applesauce mixture & 1/2 c Custard-Cream Filling.
Step #25 Spread top layer with remaining filling.
Step #26 Garnish with almonds.
Step #27 Refrigerate at least 2 hrs before serving.
Enjoy the Tusenbladstårta (Thousand Leaves Torte) recipe