Email to VICKEY KOTWICA      

ALMOND DANISH PASTRY




List of Ingredients



• 1/2 CUP COLD SWEET BUTTER
  
• 1 CUP FLOUR
  
• 1 CUP WATER
  
• 1/2 CUP BUTTER
  
• 1 CUP FLOUR
  
• 3 EGGS
  
• 1 TEASPOON ALMOND EXTRACT
  
• 1/4 CUP SOFTENED BUTTER
  
• 3 CUPS CONFECTIONERS' SUGAR
  
• 1 TEASPOON ALMOND EXTRACT
  






Instructions



1. PREHEAT OVEN TO 375°.
   
   
2. CUT COLD BUTTER INTO FLOUR WITH A PASTRY BLENDER UNTIL MIXTURE IS THE CONSISTENCY OF CORNMEAL. WORK 2 TABLESPOONS COLD WATER INTO MIXTURE MIX WELL.
   
   
3. SHAPE INTO A LARGE BALL AND DIVIDE IN HALF. ROLL EACH HALF WITH HANDS INTO A ROPE, PLACE ON UNGREASED COOKIE SHEETS AND FLATTEN WITH HEAL OF HAND INTO TWO OVAL.
   
   
4. IN A HEAVY SAUCEPAN, BRING WATER AND BUTTER TO A RAPID BOIL, ADD FLOUR AT ONCE AND STIR UNTIL MIXTURE PULLS AWAY FROM SIDES OF PAN.
   
   
5. REMOVVE FROM HEAT AND BEAT IN EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. BEAT IN ALMOND EXTRACT. ( THIS IS THE SAME BATTER WHICH YOU USE TO MAKE CREAM PUFFS)
   
   
6. SPOON THIS MIXTURE OVER THE TWO OVALS, COVERING TOPS COMPLETELY.
   
   
7. BAKE FOR 50 MINUTES OR UNTIL GOLDEN BROWN. COOL COMPLETELY.
   
   
8. COMBINE SOFTENED BUTTER AND POWDERED SUGAR, STIR IN ALMOND EXTRACT AND JUST ENOUGH WATER OR MILK TO MAKE AN ICING OF SPREADING CONSISTENCY, SPREAD OR DRIZZLE ICING OVER TOPS OF PASTRIES. SPRINKLE WITH TOASTED ALMONDS ON TOP.
   
   
9. USE PIE FILLING,ALMOND PASTE, LEMON CURS, FRUIT PRESERVES OR A CREAM CHEESE MIXTURE OR A COMBINATION OF FRUIT AND CREAM CHEESE TO FILL THE PASTRY.
   
   






Final Comments


THIS DANISH PASTRY IS MADE FOR THE HOLIDAYS AT OUR HOUSE. IT COMES FROM A THE MC CALLS COOKING SCHOOL COOKBOOK WHICH IS AS OLD AS I AM MARRIED. ( 30 YEARS)