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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.
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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, 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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