Page 304 - A Literary Holiday Cookbook

3 Flour a large cutting board and unroll 1 can of crescent dough.

Pinch the perforated lines of the dough closed on both sides. Flour
the top of the dough and roll into an 11” x 12” rectangle. Cut out a

10-inch circle. Gingerly fold the circle in half and transfer to the

baking sheet. Unfold circle and spread 3 ounces fig jam, ⅓ of the
caramelized onions, and 1 ounce Gruyère over the circle in layers,

making sure to coat the dough right up to the edge.

4 Repeat Step 3 twice, creating a total of 3 layers of dough, fig jam,

onions, and cheese. Roll and cut the final can of dough into a circle

and place on top. Starting 1 inch from the center of the circle, cut
dough into 10 equal portions.

5 Grasp the ends of 2 adjoining portions and carefully twist each one
twice, rotating away from each other.

6 Repeat Step 5 with remaining portions. Brush the top of the bread
with egg wash and bake for 30 minutes or until golden brown on top.

Run a long knife underneath the bread while warm to separate it

from the pan. Allow to rest on the pan for 10 minutes, then transfer to
a serving plate.

Serve at the court of the imposing Snow Queen!