Cockscombs(Danish Pastry)

1. Almondi filling: Beat the almond paste, butter, and sugar well in a small bowl until smooth and well-blended.
2. Set aside.
3. Roll pastry on floured surface to 2 20 x 15 rectangles.
4. Trim edges evenly.
5. With a sharp knife cut into 12 5 squares.
6. Spoon filling onto center of each square, dividing evenly.
7. Spread filling slightly parallel to one edge; brush edges lightly with egg; then fold opposite edges over ; press edges together to seal.
8. Make 4 or 5 slits in sealed edge; place on cooky sheet, curving pastries slightly to resemble a cocks comb.
9. Let rise in warm place until double in bulk, about 30 minutes.
10. Brush with egg; sprinkle generously with sugar.
11. Place in hot oven (400°); lower heat immediately to 350°f.
12. Bakei 20 minutes or until puffed and golden brwown.
13. Remove to wire rack and cool.