Danish Puff Pastry

Makes 10 servings

Danish Puff Pastry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pastry

  • 1

    cup Gold Medal® all-purpose flour

  • ½

    cup butter or margarine, softened

  • 2

    tablespoons water

  • Topping

  • ½

    cup butter or margarine

  • 1

    cup water

  • 1

    teaspoon almond extract

  • 1

    cup Gold Medal® all-purpose flour

  • 3

    eggs

  • Creamy Vanilla Glaze

  • cups powdered sugar

  • 2

    tablespoons butter or margarine, softened

  • ½

    teaspoon vanilla

  • 1 to 2

    tablespoons warm water or milk

  • Chopped pecans or walnuts or sliced almonds

Directions

Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork. Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on about 3 inches apart on ungreased cookie sheet. In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.


Nutrition

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