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| What You Need: |
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¼ cup combined cinnamon and sugar
2 tablespoons black currants, soaked in
2 tablespoons Cognac or rum and drained
1 tablespoon soft butter
2 tablespoons flour
¼ Danish pastry dough
1 egg white mixed with 1 teaspoon water
2/3 cup coarsely chopped walnuts
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| How To Cook: |
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1. Preheat the oven to 400°F. On a floured surface, roll the dough into a 9-by-16- inch rectangle. Brush lightly with the egg white and water mixture, then sprinkle with the chopped nuts, the cinnamon-sugar mixture and the currants.
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2. Place a sheet of wax paper on top and gently press the filling into the dough with a rolling pin. Peel off the wax paper and roll up the dough lengthwise, forming a 16-inch-long tight roll.
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3. Make 2 slits ½ inch apart, penetrating only ¾ of the way into the roll. Then cut all the way through the roll ½ inch past the partial cuts. (Each pastry will thus be 1½ inches long and have 2 slits in it.)
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4. Gently spread open each pastry until it resembles a fan. Lightly grease a cookie sheet with 1 tablespoon of butter and sprinkle it with flour, tapping off any excess.
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5. Place the fans on the sheet and bake 10 minutes, then lower the heat to 350°F and bake another 15 minutes. Remove from the oven and with a wide spatula transfer the fans to a wire cake rack to cool.
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