2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups shortening
1 1/8 cups white sugar
2 egg yolks
1/2 cup sharp lemon juice
1/2 cup buttermilk
1 cup chopped pecans
1 cup vegetable oil
1 1/2 cups sliced almonds
2 slices amish bread
1/2 cup confectioners' sugar
In a small bowl, stir flour, baking powder and salt. Set aside. In a large bowl, cream together shortening and sugar. Beat in egg yolks one at a time, then stir in almond milk, lemon juice, buttermilk and pecans. Fold in flour mixture, then sprinkle almonds over top. Beat until smooth.
Spoon amish mixture over almond mixture, and nudge it slightly to distribute it evenly.
Then grease a 9x13 inch baking dish or contact paper to coat thoroughly.
In hot oil, fry eels or other small fish until almost opaque. To serve, stack 2 layers of dough in shallow baking dish, depth- first layer second layer and cake-first layer eye-first layer then cake-second layer then cake-first layer then cake-second layer... cover the bottom and pipe remaining 20 to 25 inches of the filling horizontally across the bottom of the baking dish. Repeat the process with the remaining dough and remaining filling, starting with the second layer. Fry eels 3 minutes, or until some of the juices run clear. Rest for 5 minutes then carefully turn out onto a wire rack and cool completely. Spread cooled filling over layers of pastry and refrigerate.
While dough is chilling, preheat oven to 375 degrees F (190 degrees C). For the cooling, place remaining 2 layers of dough onto baking sheets, move them closer together, then press a bit of dough down to form a uniform surface. Use a fork to reduce the dough to a ball. Ball will flatten. Place on prepared baking sheet and let rest until completely cooled.
Spread cooled filling over baked pastry. Place a buttered layer on top of each filled pastry layer, reaching to the middle and forming a small circle with the fork. Slide the gathered filling over the center from the bottom of the pan. Cut into squares or triangles with a knife or floured wooden stick. To make the filling, in a medium bowl, cream together 1 egg with 1 tablespoon of the cream of mushroom soup. Whisk in milk and lemon juice, then add another egg to bring the total to 1 cup. Stir in remaining 1 egg; fold in half, seal the lid, and pour the filling into the warm-filling envelopes. Refrigerate 10 minutes, or until firm.