Almond Puff
Danish Pastry
Recipe
photograph
copyright www.finedinings.com
Serves 10 to 12
1/2 cup butter, frozen cut into slivers
1 cup all purpose flour
2 tablespoons ice water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all purpose flour
3 eggs
Almond
Confectioners Sugar Glaze
(recipe below)
1/2 cup sliced almonds, toasted
In a large bowl with a pastry blender cut 1/2 cup frozen butter into 1 cup
flour; sprinkle 2 tablespoons water over mixture, blend just until dough comes
together. Divide in half, place on un-greased baking sheet;
shape halves into 12x3-inch strips, 3-inches apart; set aside.
In a medium saucepan bring 1/2 cup butter and 1 cup water to boil; remove from
heat, add 1 teaspoon almond extract and 1 cup flour; stir vigorously with a
wooden spoon over low heat until mixture forms a ball. Remove from heat; beat in eggs one
at a time until smooth. Divide dough in half; spread evenly over
12x3-inch strips covering them completely. Bake pastry dough
at 350° for 1 hour or until lightly brown. Cool. Frost with confectioners sugar glaze, top with
almonds, cut into 1-inch slices and serve.
Almond
Confectioners Sugar Glaze
1-1/2 cups confectioners (powdered) sugar
2 tablespoons butter, softened
1 teaspoon almond extract
1 to 2 tablespoons warm water
Mix ingredients together until smooth.
Spread glaze on cooled almond puff Danish pastry and serve.
Wine recommendation: Riesling
source: Betty Crocker
Recipe
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