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Danish Puff




Source of Recipe


bettycrocker.com






Recipe Introduction


Elegant on a brunch buffet table, this double-textured pastry can be served as a bread or dessert.





List of Ingredients



• 1/2 cup butter, softened
  
• 1 cup all-purpose flour
  
• 2 T water
  
• 1/2 cup stick butter
  
• 1 cup water
  
• 1 tsp almond extract
  
• 1 cup flour
  
• 3 eggs
  
• powdered sugar glaze (below)
  
• chopped nuts
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Cut 1/2 cup softened butter into 1 cup flour, using pastry blender, until particles are size of coarse crumbs. Sprinkle 2 T water over mixture; mix with fork. Gather pastry into ball; divide in half. Pat each half into rectangle, 12" x 3", about 3" apart on ungreased cookie sheet.
   
3. Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2 quart saucepan; 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.
   
4. Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
   
5. Spread with Powdered Sugar Glaze; sprinkle with nuts.
   






Final Comments


Powdered Sugar Glaze:
1 1/2 cups powdered sugar; 2 T butter, softened; 1 1/2 tsp vanilla; 1 to 2 T warm water
Mix all ingredients until smooth.