Today we made Almond Pastry!
This recipe is from The New York Times Cookbook, 1961
4 3/4C sifted four, 1 1/2C butter, 1 1/2 pkgs dry yeast, 1 1/4C warm milk, 1/4C sugar, 1 egg, beaten, water
our filling: 7 oz almond paste, 1 egg, 1/2C sugar
Sift flour. Measure 1/3C into a large bowl. Add the butter, cubed.
Chop together with two knives. Roll between two sheets of wax paper or parchment paper into a 12″X6″ rectangle. Smooth out evenly. Chill.
Sprinkle the yeast on the milk (warmed to between 105 and 115F). Let stand until softened and mixture has cooled. Stir in the sugar and egg. Gradually add the remaining flour. Mix with a wooden spoon until a soft dough is formed.
Turn the dough onto a floured surface and knead until smooth, about 10 minutes. Roll the dough on a floured surface into a 14″ square. Place the butter-flour mixture on 1/2 the dough.
Fold the other half of the dough over it. Press around the edges to seal. Pat the dough with a rolling pin and then roll it out into a paper-thin sheet. Fold the sheet of dough into thirds. Repeat the patting, rolling and folding process 3 times. If the butter mixture begins to soften and ooze out, chill the dough before continuing. Cut the finished dough into 3 equal portions. Mash filling ingredients together.
Roll out one portion of dough to 1/4″ thick. Cut the dough into squares, and then triangles. Spread 1T of filling onto each triangle.
Roll each triangle from base to apex into a crescent. Place the crescents on lightly greased baking sheets.
Cover with paper towel and set aside to rise until half doubled in size.
Preheat oven to 400F. Brush the crescents with slightly beaten egg diluted with a little water and bake on the lower shelf of the oven until brown, about 20 minutes. Cool on racks.