Danish-Almond Patries

Directions

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 inch rectangles.

Trim edges evenly.

With a sharp knife cut into 12 5 inch 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 cookie 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 F); lower heat immediately to 350℉ (180℃). Bake 20 minutes or until puffed and golden brwown. Remove to wire rack and cool.