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| Cockscombs (Danish Pastry) Recipe |
Category: Desserts / Pastry
Rating:
N/A
Servings: 12
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Ingredients
1/2 recipe danish pastry dough
----ALMOND FILLING----
4 oz almond paste
4 tablespoon butter, softened
1/4 cup sugar
----FINISHING----
1 egg, slightly beaten
1 sugar
Cooking Directions:
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 on Apr 10, 1997
pastry
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