| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Danish |
Pastries |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Danish Pastry Dough |
| 4 |
oz |
Almond paste |
| 4 |
T |
Butter, softened |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg, slightly beaten |
|
|
Sugar |
|
|
Sliced almonds |
INSTRUCTIONS
1997
Almond Filling: Beat almond paste, butter, and sugar in a small bowl
until smooth and well blended. Roll dough on floured surface to a 30"
x 9" rectangle; cut lengthwise into three strips. Spread filling douwn
center of each strip, dividing evenly. Fold edges of strips over
filling to enclose filling completely. Press ends of the three filled
strips together; braid; press other ends of strips together. Ease
braid onto an ungreased cookie sheet. Join ends together to make a
ring, about 9" in diameter. Let rise in a warm place 45 minutes or
until doubled in bulk. Brush with egg Sprinkle generously with sugar
and almonds. Place in a hot (400øf) oven; lower heat immediately to
350øf. Bake 40 minutes or until puffed and golden; remove to wire
rack; cool. Cut into wedges to serve. This cake is rich and will
spread when baked. You may want to place a collar of foil around it
just before baking to keep it more compact. 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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