Danish Cockscombs Recipe
Ingredients
| package | 1 | |
| Apricot preserves | 1/2 Cup (16 tbs) | |
| Nutmeg to taste | ||
| Egg white | 1 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Almonds | 1/3 Cup (16 tbs), chopped | |
Directions
Unroll rectangles of crescent dough.
Do not divide in triangles; press perforations to seal.
Cut each rectangle in half.
Place a spoonful of preserves in center of each square.
Sprinkle with nutmeg.
Fold in half and pinch edges to seal.
Place seam side down on ungreased cookie sheet.
With scissors snip half way through each roll along long side.
Fan out cut edge slightly.
Brush rolls with egg white slightly beaten with 1 T water.
Sprinkle with mixture of sugar and nuts.
Bake for 10 minutes at 375° F.
Do not divide in triangles; press perforations to seal.
Cut each rectangle in half.
Place a spoonful of preserves in center of each square.
Sprinkle with nutmeg.
Fold in half and pinch edges to seal.
Place seam side down on ungreased cookie sheet.
With scissors snip half way through each roll along long side.
Fan out cut edge slightly.
Brush rolls with egg white slightly beaten with 1 T water.
Sprinkle with mixture of sugar and nuts.
Bake for 10 minutes at 375° F.
Chef
