Almond Puff Danish Pastry
spread with a confectioners sugar glaze icing

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A light Danish almond puff pastry flaky dessert with a butter texture spread with a confectioners sugar glaze icing and sprinkled with toasted almonds, a classic everyone loves. I like to serve this to my guests with coffee or take it to a party to share, it is uniquely special and delicious.

Almond Puff
photograph created by Peggy Bucholz for my website www.finedinings.com

Cook Time: 1 hr   Prep Time: 20 min   Servings: 10 - 12

Pastry
1/2 cup cold butter
1 cup all-purpose flour
2 tablespoons ice water

Preheat oven to 350 degrees F.

In a bowl, cut butter into the flour until mixture resembles coarse crumbs. sprinkle ice water over the mixture, blend just until dough comes together. Divide in half, shape into two 12-in. x 3-in. strips 3 inches apart on an un-greased baking sheet. Set aside to make topping.



Topping

1 cup water
1/2 cups butter
1 cup all-purpose flour
1 teaspoon almond extract
3 eggs


In a large saucepan, bring the water and butter to a boil over medium heat. Add the flour all at once stirring until a smooth ball forms. Remove from heat; add the extract and eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over the two prepared strips covering them completely. Bake at 350 degrees F. for 1 hour or until puffed and golden brown. Cool on a rack. Set aside to make icing.


Sugar Glaze Icing

1-1/2 cups confectioners sugar
2 tablespoons butter, softened
1 teaspoon almond extract
1 to 2 tablespoons warm water
2 tablespoons sliced almonds, toasted and chopped

In a small bowl combine the confectioners sugar, butter, the almond extract and enough warm water to achieve spreading consistency.
Spread over the cooled puff pastry. Sprinkle with toasted sliced almonds. When icing is set cut into one inch strips and serve.


wine bottle Wine recommendation: Pinot Gris; Chardonnay

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