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Danish Puff Pastry




Source of Recipe


Betty Crocker
PASTRY
In a medium bowl, cut together until the size of small peas:
½ cup butter or margarine, softened
1 cup flour

Sprinkle over and mix with fork:
2 Tbs. water

Roll the ball into a 6x12” rectangle between layers of plastic wrap and place in the freezer on a cookie sheet. While it’s hardening up a little, prepare the filling. When ready to spread the filling, cut the rectangle in half through the plastic wrap which peels off very easily. The pastry is easy to work with and transfer to the ungreased cookie sheet about 3” apart.

FILLING
Heat to rolling boil:
½ cup butter or margarine
1 cup water

Remove from heat and quickly stir in:
1 tsp. almond extract
1 cup flour

Stir vigorously over low heat until it forms a ball, about 1 minute.
Remove from heat.

Add and beat until smooth and glossy:
3 eggs, one at a time

Spread filling evenly over two pastry halves.

Bake at 350°F. for 1 hour, until topping is crisp and brown. Topping will shrink and fall, forming a custardy top. Glaze and sprinkle with chopped nuts.

Note: It usually seems ready to remove after just 40 minutes, but it’s really too soon and will be gooey inside.