(Picture Courtesy of www.thevanillabakery.co.uk)
1 oz yeast
1/4 pint milk
pinch of salt
11 oz plain flour
2 eggs, beaten
1 oz sugar
6 oz butter or margarine
macaroon mixture or almond paste for filling
egg to glaze
roasted, flaked, or chopped almonds to decorate
Cream the yeast with a little tepid milk. Add the salt to the flour and make a well in the centre.
Put the eggs, with the yeast and sugar, into the centre of the flour.
Gradually mix in the flour, beat the dough well, cover, and leave in a warm place for 1/4 hour.
Roll out the dough fairly thinly on a floured board, and place the fat in the centre.
Fold the dough over the butter and give two "turns", as for puff pastry.
Allow to stand for 10-15 minutes, then give two further turns, followed by another rest in a cool place.
Roll out the pastry 1/4 inch thick and cut it into triangles, with bases measuring about 6 1/2 inches.
Place a "sausage" of the filling near the base of the triangle. Commencing with the base, roll it up, bend round to form a crescent and place on a greased baking sheet.
Prove at a temperature of 29°C (approximately) for 20 minutes. Brush with egg, and bake in a hot oven (235°C) for 15-20 minutes, until golden brown.
Whilst still hot, brush over with icing and sprinkle with nuts.
As a variation, replace the almond paste filling with custard, putting about 1 teaspoon of the cold custard in each pastry and rolling up as described above.
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