"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Danish Puff Recipe

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Danish Puff image
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This recipe for Danish Puff, by , is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Muzynski from Linda Ventres
Added: Wednesday, February 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/2 c. butter, softened
1 c. flour
2 T. water

Filling:
1/2 c. butter
1 c. water
1 tsp. almond
1 c. flour
3 eggs

Frosting:
1 1/2 c. confectioners sugar
2 T. butter, soft
1 1/2 tsp. vanilla
1 - 2 T. warm water
chopped nuts

Directions:
Directions:
For pastry, cut butter into flour; sprinkle with water and mix. Form dough into 2 even balls. Using roll pin, roll balls into strips 12"x3"x1/2". Place on ungreased cookie sheet, about 3" apart.

For filling, combine butter and water in sauce pan. Bring to a rolling boil, then remove from heat. Add flour and almond, and beat until glossy. Add eggs and beat well. Spoon onto pastry strips making center higher than edges. Bake at 350 until golden.

Combine ingredients for frosting. Once puff has cooled, spread on top. Sprinkle with nuts. Wrap lightly with saran wrap.

Personal Notes:
Personal Notes:
These are really excellent day they are made. Unfortunately, they don't keep for more than a day or two.

 

 

 

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