Ingredients
- 1 finishing
- 1 egg (slightly beaten)
- 1 sugar
- 1 almond filling beat the almond paste
- 1/2 recipe danish pastry dough
- 4 ounces almond paste
- 4 tablespoons butter softened
- 1/4 cup sugar
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.