Email to Joy       

Danish Puffs


DANISH PUFFS

1/2 c. butter, softened
I c. all-purpose flour
2 Tbsp. water
1/2 c. butter
I c. water
I tsp. almond extract
I c. all-purpose flour
3 eggs
Powdered Sugar Glaze
chopped nuts

Heat oven to 3 5 0 degrees. Cut 1/2 cup butter into I cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix with fork. Gather pastry into a ball; divide into half Pat each half into rectangle, 12 x 3 -inches, on ungreased cookie sheet. Rectangles should be about 3 inches apart. Heat 1/2 cup butter and I cup water to rolling boil; remove from heat. Quickly stir in almond extract and I cup flour. Stir vigorously over low heat until mixture forms a ball, about I minute. Remove from heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about I hour. Cool. (Topping will shrink and fall, forming the custardy top.) Spread with Powdered Sugar Glaze; sprinkle with nuts. Makes 2 coffee cakes, 5 or 6 servings each.