- 1 refrigerated roll crescent dough
- 3 ounces [85 g] almond paste
- Egg wash [beaten egg yolk with a little water ], as needed
- 2 ounces [56 g] fondant icing
- 4 ounces [113 g] raw almond slices
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- Roll out cold crescent dough into a 12 x 18-inch [30 x 45 cm] rectangle.
- Using a sharp knife, half dough lengthwise.
- Stack one half of dough on top of the other and align them; each half shoud produce 6 triangles.
- Starting at one end, cut the two strips at an angle trying to minimize the scrap; discard the scrap.
- Cut 6 [4-inch / 10-cm] wide triangles, weighing approximately 2 1/2 to 3 ounces [70 to 85 g] each, in each strip; discard the scrap.
- Transfer dough triangles onto a work tray, tightly cover and refrigerate for 1 hour.
- Evenly divide almond paste into 12 parts.
- Roll each part between the palm of your hands shaping 12 [2-inch / 5-cm] long rolls.
- As dough triangles must be longer than larger, just strectch each triangle with your hands.
- Transfer one part onto a flat working space, small tip towards you.
- Arrange one roll almond paste at the far end of the triangle; fold over a small amount of dough then begin rolling the crescent towards you.
- Repeat with remaining crescent dough and almond paste.
- Transfer filled crescents back onto work tray and refrigerate until really cold.
- Stretch each crescent to lengthen it slightly, before twisting the tips down onto each other.
- Firmly press tips together as you place the crescents onto a baking pan.
- Brush top and sides liberally with egg wash.
- Set aside into a warm environment away from drafts until doubled in bulk.
- Preheat oven to 400°F [200°C].
- Bake crescents into preheated oven for approximately 12 to 15 minutes, until golden brown.
- Transfer onto wire racks; leave to cool for 30 minutes; do not turn off the oven.
- Melt then drizzle fondant icing over the tops of the crescents.
- Sprinkle crescents with almond slices then return crescents briefly to hot oven to slightly brown almonds slices.
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