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Drinks and Coctails Recipes

  Added: Jul 27, 2006  •  Visited (683)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
What You Need:
  • ¼ cup combined cinnamon and sugar
  • 2 tablespoons black currants, soaked in
  • 2 tablespoons Cognac or rum and drained
  • 1 tablespoon soft butter
  • 2 tablespoons flour
  • ¼ Danish pastry dough
  • 1 egg white mixed with 1 teaspoon water
  • 2/3 cup coarsely chopped walnuts

  • How To Cook:
    1. Preheat the oven to 400°F. On a floured surface, roll the dough into a 9-by-16- inch rectangle. Brush lightly with the egg white and water mixture, then sprinkle with the chopped nuts, the cinnamon-sugar mixture and the currants.

    2. Place a sheet of wax paper on top and gently press the filling into the dough with a rolling pin. Peel off the wax paper and roll up the dough lengthwise, forming a 16-inch-long tight roll.

    3. Make 2 slits ½ inch apart, penetrating only ¾ of the way into the roll. Then cut all the way through the roll ½ inch past the partial cuts. (Each pastry will thus be 1½ inches long and have 2 slits in it.)

    4. Gently spread open each pastry until it resembles a fan. Lightly grease a cookie sheet with 1 tablespoon of butter and sprinkle it with flour, tapping off any excess.

    5. Place the fans on the sheet and bake 10 minutes, then lower the heat to 350°F and bake another 15 minutes. Remove from the oven and with a wide spatula transfer the fans to a wire cake rack to cool.

    To Make: 8 pastries
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Grains & Cereals » Flour
    Dish » Cake & Muffins


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