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Danish Puff Pastry

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Makes 10 servings

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Ingredients

  • Pastry
  • 1 cup Gold Medal® all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons water
  • Topping
  • 1/2 cup butter or margarine
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 cup Gold Medal® all-purpose flour
  • 3 eggs
  • Creamy Vanilla Glaze
  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons warm water or milk
  • Chopped pecans or walnuts or sliced almonds

Details

Preparation

Step 1

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.

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