*  Exported from  MasterCook  *
 
                         Cockscombs (Danish pastry)
 
 Recipe By     : Family Circle Magazine February 1974
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  recipe        Danish Pastry Dough
                         Almond Filling:
    4      ounces        almond paste
    4      tablespoons   butter -- softened
      1/4  cup           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 350°f. Bake 20 minutes or until
 puffed and golden brwown. Remove to wire rack and cool.
 
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