===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 12-25-93 (19:32)             Number: 399
From: CYN MUTCH #2 @1601007*1      Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Is this it?                    Conf: (37) Home Cooki
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R2D2...are you the one who is looking for a pastry with almond filling recipe?
I found this in one of my cookbooks...I don't know if this is what you are
looking for or not but here it is...

1 pkg. active dry yeast
2 tbs plus 1 tsp sugar
1/4 cup warm water
3/4 cup butter
1/2 tsp salt
1/2 cup milk, scalded
1 egg
1 egg yolk
1/2 tsp ground mace]
app. 2 1/2 cups flour
2 tbs flour

Almond filling:
2/3 cup finely ground almonds
4 tbs sugar
2 tablespoon egg white
1 egg yolk beaten with 1 tbs milk for glaze

In medium bowl, dissolve yeast and 1 tsp sugar in warm water.  Let stand 5
minutes.  Stir in remaining sugar, 1/4 cup butter and salt into hot milk.
cool to room temp.  Stir cooled milk mixture, egg and egg yolk into yeast
misture.  Add mace and 1 3/4 cup flour, stir until combined.  Stir in enough
remaining flour to make a dough that comes away from the sides of the bowl.
Turn out onto floured surface and knead 8 to 10 minutes.  Cover and let rest
30 minures.  In a small bowl, combine 1/2 cup butter with 2 tbs flour, shape
into a 5 x 4 inch rectangle.  Chill until almost firm.  On lightly floured
surface, roll out dough to a 15 x 5 inch rectangle.  Place chilled block of
butter in conter of dough.  Fold 1/3 of dough over butter.  Fold remaining
dough over and press edges to seal.  Roll out again to original size.  Fold
in thirds again and roll out.  Repeat for a total of 3 foldiing and rolling
cycles.  Wrap and refridgerate dough 20 minutes.

In small bowl, stir almonds, sugar and egg white until blended.

From here it gets fairly complicated to describr how to shape the dough into
pastry shapes. If you don't have a recipe that describes this procedure, let
me know.  If you do, let the pastries rise 30 to 40 minutes then brush with
glaze and bake in 425 oven for 10 or 12 minutes.  Let cool completely and
then drizzle 2 cups powdered sugar mixed with 3 tbs warm water over.  Sounds
good... I've tried a recipe similar to this before and the pastry is very
tender and flaky and yummy.

Cynthia

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