COCKSCOMB

For 6 pcs.

  • 500 g Danish pastry dough
  • 180 g light remonce

Roll out the dough to a rectangle of 60 x 18 cm and 3 mm in thickness.

Cut 6 pieces.
You then get 6 pieces of dough of 10 x 18 cm.

Take a piece of dough and put a dollop of light remonce in the middle.

Fold the top of the dough down to the bottom to cover the remonce.

Cut the dough with a knife as shown below.

Place them on a baking sheet with baking paper.

Put the baking sheet in a heating cabinet for approximately 1 hour.

Brush with egg-wash on the dough.

Sprinkle a little slivered almonds to garnish.

Bake for 15-20 minutes at 180°C in a convection oven.