Breakfast & Brunch
Danish Puff
Description
You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!
Ingredients:
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup butter or margarine, softened
- 2 tablespoons water
- 1/2 cup butter or margarine
- 1 cup water
- 1 teaspoon almond extract
- 1 cup Gold Medal™ all-purpose flour
- 3 eggs
- 1 1/2 cups powdered sugar
- 2 tablespoons butter or margarine, softened
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons warm water or milk
- Chopped nuts
Directions:
- Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
- Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
- In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
- In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
