4 1/2 cups flour
1 1/4 cups margarine or butter
2 Tsp. baking powder
4-6 tablespoons of raspberry jello
2 cups mixed fruit
1/2 cup glace cherries , cut in half
1 cup chopped nuts
2 tsp cinnamon (mixed with sugar if desired)
1 egg slightly beaten to glaze
Put flour, margarine, eggs and a little water into a food processor and whiz together. The pastry crust should be soft and smooth. Wrap in plastic wrap, flatten, and put in refrigerator for a half hour.
Preheat oven to 350 f. cut pastry into four pieces. Dust work surface with flour and using one quarter roll out thin into a rectangle.
Spread a thin layer of jello over pastry taking to edges. Sprinkle a quarter of the dried fruit, nuts and cherries evenly over. fold pastry sides by 1 inch and then roll lup. Repeat with remaining pastry dough.
Place on baking tray lined with parchment paper. Make slits into pastry at 1" intervals. Glaze with beaten egg. Sprinkle the top with cinnamon or cinnamon and sugar. Bake 20 minutes. Allow to cool and then slice where intervals are.
Not a NESTLÉ®-tested recipe.