Yield: 12 Servings
|½||Recipe Danish Pastry Dough|
|4 ounces||Almond paste|
|4 tablespoons||Butter, softened|
|1||Egg, slightly beaten|
Almond filling: Beat the almond paste, butter, and sugar well in a small bowl until smooth and well-blended. Set aside.
Roll pastry on floured surface to 2 20" x 15" rectangles. Trim edges evenly. With a sharp knife cut into 12 5" squares. Spoon filling onto center of each square, dividing evenly. Spread filling slightly parallel to one edge; brush edges lightly with egg; then fold opposite edges over ; press edges together to seal. Make 4 or 5 slits in sealed edge; place on cooky sheet, curving pastries slightly to resemble a cocks comb. Let rise in warm place until double in bulk, about 30 minutes. Brush with egg; sprinkle generously with sugar. Place in hot oven (400ø); lower heat immediately to 350øf. Bake 20 minutes or until puffed and golden brwown.
Remove to wire rack and cool.
Recipe by: Family Circle Magazine February 1974 Posted to MC-Recipe Digest V1 #561 by Dianne Larson Ward <dianne@...> on Apr 10, 1997