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Danish Puff Coffeecake




Source of Recipe


From Linda Larsen,


List of Ingredients




1 cup flour
1/2 cup butter
2 Tbsp. water
1/2 cup butter
1 cup water
1 cup flour
3 eggs
1 tsp. almond extract
3 oz. pkg. cream cheese, softened
2 Tbsp. heavy cream
2 Tbsp. butter, softened
2-1/2 cups powdered sugar
1/2 cup chopped pecans


Recipe



Preheat oven to 350 degrees F. Place 1 cup flour in medium bowl. Cut in 1/2 cup butter with pastry blender or two knives until small particles form. Add 2 Tbsp. water and mix with fork until a dough forms. Divide dough in half, and pat into two 12x3" strips on an ungreased cookie sheet. Set aside.
In large saucepan, combine 1/2 cup butter and 1 cup water. Bring to a rolling boil over medium high heat. Add almond extract and flour and cook and stir over medium heat until mixture forms a ball and leaves the sides of the pan clean. Remove from heat. Beat in eggs, one at a time, until the mixture is smooth and glossy. Spread over prepared crusts. Bake at 350 degrees for 50-60 minutes or until topping is puffed, crisp and browned. Cool.

In medium bowl, combine softened cream cheese, 2 Tbsp. cream, 2 Tbsp. butter, and powdered sugar. Beat until smooth, adding more cream or powdered sugar, if necessary, to reach desired spreading consistency. Frost cooled coffee cakes and sprinkle with pecans. Serves 10-12