Flaky Danish Crescent
|Active dry yeast||1 Tablespoon (1 Package)|
|All purpose flour||2 Cup (32 tbs)|
|Chilled butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs), scalded and cooled|
|Egg yolk||1 , beaten|
|Chopped almonds/Pecans||1⁄2 Cup (8 tbs)|
Soften yeast in 1/4 cup warm water.
Sift together dry ingredients; cut in butter till some of mixture is like corn meal and some the size of peas.
Mix cooled milk and egg yolk; add with softened yeast to flour mixture, stirring to make soft dough.
Cover; chill a few hours or overnight.
Halve dough (keep half chilled).
On floured surface roll one half to 12x9-inch rectangle, 1/8 inch thick.
Reserve 2 tablespoons of Filling for the glaze; spread rolled dough with half of the remainder.
Sprinkle with half the nuts.
Roll as for jellyroll from long side; seal edges and ends.
Place seam down on cookie sheet.
Shape in crescent; flatten slightly.
Repeat with remaining dough.
Cover; let rise in warm place till almost double (about 1 hour).
Brush with reserved Filling.
To garnish, sprinkle with additional almonds, thinly sliced.
Bake in moderate oven (375°) 20 minutes or till done.