Almond Crescent Recipe - Cooking Index
Almond Crescent Recipe - Cooking Index
| 1/2 | Danish pastry dough | |
| Almond Danish Filling | ||
| 4 oz | 113g | Almond paste |
| 4 tablespoons | 60ml | Butter - softened |
| 4 cups | 792g / 27oz | Sugar |
| For Finishing | ||
| Slightly beaten egg | ||
| Sugar | ||
| Sliced almonds |
Filling: Beat almond paste, butter, and sugar in a small bowl until smooth and well blended.
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 one corner of each square, dividing evenly.
Starting with filled corner, roll square up to the diagonally opposite corner. Place point side down 2" apart on cookie sheet. Curve into crescent shape. Let rise in a warm place until doubled in volume, about 30 minutes.
Brush with egg and sprinkle with sugar and almonds.
Place in hot oven (400F) lower heat immediately to 350F for then bake 20 to 25 minutes or until puffed and golden.
Remove to wire rack and cool.
Source:
Family Circle Magazine February 1974
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