| How To Cook: |
|
|
1. Cut dough (see Danish Pastries) large oblongs about 12 by 9 inches, brush over lightly with beaten egg and cover with a layer of caster sugar and cleaned currants.
|
2. Roll up, cut into ˝-inch slices and prove.
|
3. Place on a greased baking tray and prove in a warm place for about 15 - 20 minutes, when they should be light and puffy.
|
4. Brush over with beaten egg and bake in a moderately hot oven (425°F) for 15 - 20 minutes, until golden-brown.
|
5. While still hot, spread with glace icing and sprinkle with flaked nuts.
|
