Almond Puff Danish Pastry
spread with a confectioners sugar glaze icing

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 cup 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, almond extract and enough warm water to achieve a 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 recommendation: Pinot Gris; Chardonnay

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Cookie Pizza

Ozark Pudding

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