Cockscombs (Danish Pastry)

Directions

1. Almond filling: Beat the almond paste, butter, and sugar well in a small bowl till smooth and well-blended. Set aside.
2. Roll pastry on floured surface to 2 20" x 15" rectangles. Trim edges proportionately. With a sharp knife cut into 12 5" squares. Spoon filling onto center of each square, dividing proportionately. 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 possibly 5 slits in sealed edge; place on cooky sheet, curving pastries slightly to resemble a cocks comb. Let rise in hot place till double in bulk, about 30 min. Brush with egg; sprinkle generously with sugar. Place in warm oven (400 ); lower heat immediately to 350 f. Bake 20 min or possibly till puffed and golden brown brwown.
3. Remove to wire rack and cold.