Danish Puff Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| All purpose flour | 1 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Almond extract | 1 Teaspoon | |
| Eggs | 3 | |
| Confectioners' Sugar Glaze | ||
| Chopped nuts | ||
Directions
Heat oven to 350°.
Cut 1/2 cup butter into 1 cup flour.
Sprinkle 2 tablespoons water over mixture; mix.
Round dough into ball; divide in half.
On un-greased baking sheet, pat each half into strip, 12 X 3 inches.
Strips should be about 3 inches apart.
Heat 1/2 cup butter and 1 cup water to rolling boil in saucepan.
Remove from heat and quickly stir in almond extract and 1 cup flour.
Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat.
Add eggs; beat until smooth.
Divide batter in half; spread each half evenly over strips.
Bake until topping is crisp and brown, 55 to 60 minutes.
Cool.
Spread with Confectioners' Sugar Glaze and sprinkle generously with nuts.
Cut 1/2 cup butter into 1 cup flour.
Sprinkle 2 tablespoons water over mixture; mix.
Round dough into ball; divide in half.
On un-greased baking sheet, pat each half into strip, 12 X 3 inches.
Strips should be about 3 inches apart.
Heat 1/2 cup butter and 1 cup water to rolling boil in saucepan.
Remove from heat and quickly stir in almond extract and 1 cup flour.
Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat.
Add eggs; beat until smooth.
Divide batter in half; spread each half evenly over strips.
Bake until topping is crisp and brown, 55 to 60 minutes.
Cool.
Spread with Confectioners' Sugar Glaze and sprinkle generously with nuts.
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