Recipe - Cockscombs (Danish Pastry)

One half Recipe Danish Pastry Dough

ALMOND FILLING
4 ounce Almond paste
4 tablespoon Butter, softened
One fourth cup Sugar

FINISHING
1 Egg, slightly beaten
Sugar

Almond filling: Beat the almond paste, butter, and sugar well in a small
bowl until smooth and wellblended. 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 MCRecipe Digest
V1 #561 by Dianne Larson Ward dianne@olynet.com on Apr 10, 1997