Directions (continued)

• butter mixture on a sheet of plastic wrap and shape into a small
• rectangle. Cover with another sheet of plastic wrap; roll into a
• 9-in. x 6-in. rectangle. Wrap in plastic wrap and refrigerate.
• In a large bowl, dissolve yeast in warm milk. Add the egg, sugar and
• salt; beat until smooth. Stir in the remaining flour to form a soft
• dough. Turn onto a floured surface; cover and let rest 5 minutes.
• Roll into a 14-in. x 10-in. rectangle, with the short side toward
• the bottom. Unwrap butter mixture; position on dough 1 in. above
• bottom edge and 1/2 in. from each side edge. Fold top half of dough
• over butter and pinch edges to seal.
• Turn dough a quarter turn to the right; sprinkle lightly with
• additional flour. Lightly roll into a 16-in. x 8-in. rectangle. Fold
• bottom third of rectangle up and top third down, as when folding a
• business letter, making a 5-1/2-in. x 8-in. rectangle (this is
• called one turn). Rotate dough a quarter turn to the right. Lightly
• roll into a 16-in. x 8-in. rectangle and again fold into thirds,
• finishing the second turn. Repeat rotating, rolling and folding two
• more times for a total of four turns. (If at any time the butter
• gets soft, refrigerate it for 10-15 minutes.) Wrap in plastic wrap;
• refrigerate for 30 minutes.
• For almond filling, in a bowl, beat the almond paste, sugar and egg
• until smooth; set aside. Roll dough into a 22-in. x 7-in. rectangle.
• Cut lengthwise into fourteen 1/2-in. strips. Twist each dough strip,
• zigzagging dough on ungreased baking pans to form tree shape. Brush
• with egg yolk. Dot with almond filling. Decorate with candied
• cherries. Let rise in a warm place until doubled, about 20 minutes.
• Bake at 350° for 15-20 minutes or until golden brown. Cool on
• wire racks. In a bowl, combine the confectioners' sugar, water and
• almond extract. Drizzle over pastries. Yield: 14 servings.