CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs | Danish | Pastries | 12 | Servings |
INGREDIENTS
1/2 | Recipe Danish Pastry Dough | |
4 | oz | Almond paste |
4 | T | Butter, softened |
1/4 | c | Sugar |
1 | Egg, slightly beaten | |
Sugar |
INSTRUCTIONS
1997 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@olynet.com> on Apr 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 25.7mg
Sodium: 7.3mg
Potassium: 36.6mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 7.8g
Protein: 1.4g