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Danish Pastry Recipe

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This recipe for Danish Pastry, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 5086 -- Erlene Pearce
Added: Monday, April 3, 2006


1 c. - butter
2 c. - flour
2 T. - water
1 c. - water
1 tsp. - almond extract
3 - eggs
chopped nuts

1 c. - powered sugar
2 T. - butter, softened
1 tsp. - vanilla
1 to 2 T. - warm water

Heat oven to 350. Cut c. butter into 1 c. flour. Sprinkle 2 T. water over mixture; mix. Round into ball; divide in half. On un-greased baking sheet, pat each half into strip, 12 x 3 inches. Strips should be about 3 inches apart. Heat c. butter and 1 c. water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 c. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy. Divide in half; spread each half evenly over strips. Bake 60 minutes until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with confectioners' sugar glaze and sprinkle generously with nuts.

SUGAR GLAZE: Mix ingredients until smooth and of spreading consistency.

VARIATION: Individual puffs: Pat dough into 3 inch circles, 1 tsp. each. Spread rounded tablespoon batter over each circle extending it just beyond edge of circle. Bake 30 minutes. Frost with glaze and sprinkle with nuts.




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