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What You Need:            (To Make: 6 pastries)
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  • Danish pastry dough
  • 1 egg white combined with 1 teaspoon water
  • Granulated sugar
  • 1 tablespoon soft butter
  • 2 tablespoons flour

  • 3 tablespoons unsalted butter
  • 6 tablespoons almond paste
  • 1 teaspoon flour
  • 1/8 teaspoon grated lemon rind

  • How To Cook:
    1. To make the frangipane filling, cream the butter by using an electric mixer set at medium speed or by beating it against the side of a bowl with a wooden spoon.

    2. When light and fluffy, beat in the almond paste, a little at a time, and then the flour and grated lemon rind. Preheat the oven to 400. On a floured surface, roll the dough into a 10-by-15-inch rectangle.

    3. With a pastry wheel or small, sharp knife, cut off its ragged edges. Spread a thin layer of the frangipane along half of the dough. Fold the other side over, seal the edges with your fingers and cut into 2 -inch strips.

    4. Now cut 3 slits of the way into each strip, and bend the strips slightly so that they form a crescent. With a pastry brush or paper towel, grease a cookie sheet with 1 tablespoon of butter and sprinkle it with flour, tapping off any excess.

    5. Set the pastries on the sheet and brush each strip with the egg white and water mixture. Sprinkle with sugar and bake 10 minutes.

    6. Reduce the heat to 350 and bake another 10 minutes. Remove from the oven and, with a wide spatula, transfer the pastries to a wire cake rack to cool.

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