| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Danish |
Pastries |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Danish Pastry Dough |
| 4 |
oz |
Almond paste |
| 4 |
tb |
Butter, softened |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg, slightly beaten |
|
|
Sugar |
|
|
Sliced almonds |
INSTRUCTIONS
ALMOND FILLING
FINISHING
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 (400°f) oven; lower heat immediately to 350°f. 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, 1997
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