Advocaat
Dutch eggnog

Phyllo dough

• 1 CUP BRANDY
• 3 EGGS
• 100 GRAM SUGAR

• 500 GRAM FLOUR
• 150 GRAM HOT WATER
• 1 TSP VINEGAR
• 1 TSP OIL
• JUICE OF 1/2 LEMON
• 1 TSP SALT

Beat all ingredients together. Heat the mixture au bain marie (stir all the time) or in the microwave (600 watt, stir well between every 20 seconds) until the mixture gets thick, but don't cook. Allow the advocaat to cool down completely before serving.

Mix all ingredients and knead well. Roll the dough out as thin as possible. This works best using a pasta maker. Start by rolling the dough a few times through the widest hole, then narrow down each turn until you reach the smallest. Phyllo dough can be kept in he freezer with plastic in between the layers.