| This recipe is liked by 0 person(s). |
Danish Puff
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Heat oven to 350 Part 1 | |
| 1/2 cup | butter |
| 1 cup | flour |
| 2 tbsp | ice water |
| Cut butter into flour, much the same as a pie crust, sprinkle the water over mixture, stir with a fork, and then form into a ball. Divide in two. Pat each ball into strips 3" X 12" on a cookie sheet. ( I put a sheet of parchment on the cookie sheet) Part 2 | |
| 1/2 cup | butter |
| 1 cup | water |
| 3 | eggs |
| 1 tsp | almond extract |
| Put butter and water in a sauce pan, bring to a rolling boil, remove from heat, add all the eggs and the almond extract all at once, then return pan to stove on a low heat. Stir vigorously until mixture is smooth and glossy. Remove from heat and divide mixture in half. Spread filling on the strips. Bake for one hour until top is golden brown and pastry is a bit crispy. Remove and let cool. Frost with confectioners sugar glaze. Part 3 | |
| 1 1/2 cups | confectioners sugar |
| 2tbsp | butter, softened |
| 1 or 2 tbsp | warm water |
Mix sugar, butter and warm water until smooth and easy to spread over the two cooled pastry strip.
Comment: this is best made and eaten the same day. The crust does not stay crisp. This recipe is best made with butter and not margarine. Heart healthy it is not :-)
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.