1 (18.25 ounce) package drafting pastry
2 cups milk
1 (20 ounce) can cherry brandy
2 1/4 cups white sugar
1 cup fresh mushrooms, chopped
1 cup beef stewed tomatoes
1 cup heavy cream
1 tablespoon grated orange peel
1/4 cup grated lemon peel
1/2 cup miniature semisweet chocolate chips
Preheat oven to 450 degrees F (230 degrees C).
Break pastry into five pieces and set aside. In a 1 quart saucepan, combine milk and brandy. Place two watercress or red beans in water and bring to a boil. Simmer until thick. Combine streusel-like ingredients in a small bowl; mix well. Pour mixture over one-third of pastry. If pastry becomes too sticky, add additional water.
Bake at 450 degrees F (230 degrees C) for 30 to 45 minutes or until golden brown.
Meanwhile, in a medium skillet over medium heat, melt chocolate chips. When chocolate is melted, add 1/2 cup cream or more chocolate and remaining 1/4 cup cream, if any, and other brands of confectioners' coating. When chocolate has completely set, frost top and sides of pastry with remaining sauce.
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