Shirley's Recipes

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Name: Danish Puff
Key Ingredient: flour
Preparation: mix; roll; bake
Cuisine: American
Source: Barbara Bakkum/Lee Howell
Food Group: grain
Meals: breakfast, brunch
Courses: dessert
Temperature: room
Effort: average
Prep. Time: :30
Elapsed Time: 1:30
Occasion: Easter; Christmas
Servings: 16

1 cup flour
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons cold water

1/2 cup (1 stick) butter or margarine
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs

1/2 package (about 2 cups) powdered sugar
2-1/2 tablespoons butter, melted
2-1/2 tablespoons canned milk
1/2 teaspoon vanilla or almond extract
Slivered almonds

Preheat oven to 350F. For dough, cut 1/2 cup butter into 1 cup flour with pastry blender until mixture resembles small peas. Sprinkle with 2 tablespoons cold water; mix until well blended. Divide into 2 long ropes. Roll each into strips about 16" by 3" long on ungreased baking sheet. Strips should be 3" apart on sheet.
For filling, put 1/2 cup butter or margarine and 1 cup water in 2-quart saucepan. Bring to a boil. Add almond flavoring and remove from heat. Stir in 1 cup flour immediately until mixture forms a ball. Add eggs one at a time, beating with a fork until smooth. Spread one-half of mixture on each pastry strip. Bake at 350F. for 60 minutes. Cool completely before frosting.
For frosting, combine sugar, butter, milk and flavoring. Spread over pastries. Top with slivered almonds or other chopped nuts.

Note: Pastries may be frozen before or after frosting.

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