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(total ratings: 3)
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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.
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
Creamy Vanilla Glaze (see recipe below)
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
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
Mix all ingredients until smooth and spreadable.
|Source: Betty Crocker|
|Date: November 12, 2002|
I am so excited..I found the Danish Puff Pastry recipe...I recall making this in the 80'sand have dreamed of it ..now I have re-disovered it. Your web site is heavenly. Thanks sooooo much.
I just made this dessert for my family. It was my grandmother's favorite recipe to make and it always turned out delicious so I am passing it down to my family. A no fail dessert!!!!
February 13th 2010:
Please be aware that this recipe creates a semi-dense, nutty tasting pastry, before the topping is layered on. It is not the soft and fluffy pastry that we usually associate with the connotation of Danish Pastry, however, I'm sure the Danes can have more than one type of pastry and although I was not expecting the outcome it was a welcome surprise. Regardless, this recipe was delicious and everyone who ate a piece complimented the recipe.