Danish Puff

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 10

Comments: You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table or serve at a tea.

Ingredients: 1/2 cup (1 stick/4 oz./113g) butter or margarine, softened 1 cup all-purpose flour 2 tablespoons water 1/2 cup (1 stick/4 oz./113g) butter or margarine 1 cup water 1 teaspoon almond extract 1 cup all-purpose flour 3 eggs Creamy Vanilla Glaze (see recipe below) Chopped nuts

Instructions: Preheat oven to 350ºF/180ºC. Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; mix with fork. Gather pastry into ball; divide in half. Pat each half into a 12 x 3-inch rectangle, and place about 3 inches apart on ungreased cookie sheet. Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; 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 wire rack. Cool completely. Spread with Creamy Vanilla Glaze (recipe follows), then sprinkle with nuts. Makes 10 servings. Creamy Vanilla Glaze Ingredients: 1 1/2 cups confectioners' sugar 2 to 3 tablespoons butter or margarine, softened 1/2 to 1 teaspoon vanilla extract 1 to 2 tablespoons warm water or milk Instructions: Mix all ingredients until smooth and spreadable.

Source: Betty Crocker

Date: November 12, 2002

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