Recipe - How To Shape Danish Pastries

*** NON NE *****

Envelopes: Cut rolled out dough into squares about 4"x4". Place about 1
Tbsp filling in the middle of each one. Fold each corner into the center
(kind of like making a pinwheel) and press down.

Crescents: Cut rolled out dough into squares about 4"x4", as above. Bisect
(cut) each square diagonally (from corner to corner) to form two triangles.
Spread about 1 Tbsp filling on the hypotenuse (the long side) and roll up,
beginning with the base of the triangle and ending with the apes (the
point). Curve the rolls into crescents.

Cockscombs: Roll dough into a long rectangle. Lay a strip of nut filling
right down the middle and fold the dough over it. Press the edges firmly
together to seal. you now have something resembling a cylinder with a ridge
along one side. make slashes or gashes along that edge. There should be 4
or 5 on each pastry. Cockscombs are traditionally sprinkled with sugar and
almonds before baking.

Recipe by: Homemade Good News (Vol 3 No 2) Posted to EATL Digest 02 Apr 97
by Sean Coate swcoate@PEGANET.COM on Apr 3, 1997