Cockscombs (Danish Pastry)
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Cockscombs (Danish Pastry)
  Danish    Pastries  
Last updated 6/12/2012 1:16:56 AM. Recipe ID 47056. Report a problem with this recipe.
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      Title: Cockscombs (danish pastry)
 Categories: Pastries
      Yield: 12 Servings
 
    1/2    Recipe Danish Pastry Dough

-----------------------ALMOND FILLING----------------------------
      4 oz Almond paste
      4 tb Butter, softened
    1/4 c  Sugar

-------------------------FINISHING------------------------------
      1    Egg, slightly beaten
           Sugar
 
  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 (400); lower heat immediately to 350f. Bake 20
  minutes or until puffed and golden brwown. Remove to wire rack and
  cool.
  




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Recipe ID 47056 (Apr 03, 2005)

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