Almond crescent(mandelhorn)

 
                        Almond Crescent (Mandelhorn)
 
 Recipe By     : Family Circle Magazine February 1974
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes And Baked Desserts         Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Danish Pastry Dough -- see recipe
                         Almond Danish Filling:
    4      ounces        almond paste
    4      tablespoons   butter -- softened
   14      cups          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 cooky sheet.  Curve into crescent shape. Let rise in a warm
 place until doubled in volume, about 30 minutes. Brush with egg;
 sprinlke with sugar and almonds. Place in hot oven (400°f) lower heat
 immediately to 350°f, then bake 20 to 25 minutes or until puffed and
 golden. Remove to wire rack; cool.
 
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