Instructions

Danish Puff Pastry

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Description

Rich buttery flaky pastry drizzled with delicious glaze and nuts. Worth the effort and extra work involved!

Summary

YIELD
 
Servings
SOURCE

Debbie McNeely. Indianapolis, Ind.

PREP TIME 1 1⁄2 hours

Ingredients

1⁄2 Cup butter (or margarine)
1 Cup flour
2 Tablespoon water
1⁄2 Cup butter (or margarine)
1 Cup water
1 Teaspoon almond extract
1 Cup flour
3   eggs
1 1⁄2 Cup confectioners' sugar
2 Tablespoon butter
1 1⁄2 Teaspoon vanilla extract
1 1⁄2 Tablespoon warm water
    nuts (chopped)

Instructions

Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over flour mixture and mix. Round into a ball and then divide in half. On greased baking sheet, pat each half into a strip 12x3-inches. Strips should be three inches apart. Heat the other 1/2 cup butter and 1 cup water until a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat. Beat in eggs (all at once) until smooth and glossy. Divide in half and spread each half evenly over strips. Bake at 350 degrees for 60 minutes.

Glaze

Mix together sugar, butter, vanilla and water until smooth. Spread or drizzle over pastry; top with chopped nuts