Danish puff

By Cdreamgirl

Ingredients

• THE PASTRY BASE
• 1 ⁄2 cup butter, sliced;
• 1 cup all-purpose flour;
• 2 to 4 tablespoons water.
• THE PUFF TOPPING
• 1 cup water;
• 1 ⁄2 cup butter;
• 1 cup all-purpose flour;
• 3 eggs.
• THE ICING
• 1 cup powdered sugar;
• 1 tablespoon butter, at room temperature;
• 1 ⁄2 teaspoon almond extract;
• 2 to 3 tablespoons milk.
• GARNISH
• Toasted sliced almonds.

Details

Servings 16
Adapted from wizardrecipes.com

Preparation

Step 1

When coffee and dessert is to be the menu, Scandinavian-Americans often serve this pastry.

THE PASTRY BASE

1⁄2 cup butter, sliced;

1 cup all-purpose flour;

2 to 4 tablespoons water.

THE PUFF TOPPING

1 cup water;

1⁄2 cup butter;

1 cup all-purpose flour;

3 eggs.

THE ICING

1 cup powdered sugar;

1 tablespoon butter, at room temperature;

1⁄2 teaspoon almond extract;

2 to 3 tablespoons milk.

GARNISH

Toasted sliced almonds.

Preheat oven to 350 F.

In a large mixing bowl or food processor with the steel blade in place, combine 1⁄2 cup butter and 1 cup flour. Process, or with pastry blender, mix the butter into the flour, until the butter is about the size of peas. Add in enough water to make a stiff dough. Shape into a ball. Divide the dough into 2 parts. On ungreased cookie sheet, pat or roll out the dough to make 2 strips 12 inches by 3 inches.

In a 2-quart saucepan, bring 1 cup water and 1⁄2 cup butter to a boil. Remove from the heat, and pour in 1 cup flour. Beat with a wooden spoon until dough forms a ball that comes away from the sides of the pan. Beat in the eggs, one at a time, until thoroughly incorporated.

Spread half of the cooked paste over each strip on the cookie sheet. Bake 45 to 55 minutes, or until golden and puffy.

Meanwhile, blend the powdered sugar with the soft butter, almond extract, and enough milk to make an icing that can be spread. Spread cooled puff strips with the icing, and sprinkle with the nuts. MAKES 16 TO 20 SLICES