Clean recipe · food.com
Almond Danish Puff
This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions.
Original recipe: food.com
- Yield:
- 10 servings
- Prep:
- 20 min
- Cook:
- 1 hr
- Total:
- 1 hr 20 min
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Ingredients
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 2 tablespoons water
- 1/2 cup butter
- 1 cup water
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 3 eggs
- 1 1/2 cups powdered sugar
- 2 tablespoons butter, softened
- 1/2 teaspoon almond extract
- 1 -2 tablespoon warm water or 1 -2 tablespoon milk
- sliced almonds
Instructions
- Heat oven to 350ºF.
- Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
- Sprinkle 2 tablespoons water over mixture; mix with fork.
- Gather pastry into ball; divide in half.
- Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
- 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.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
- Spread with Creamy Almond Glaze; sprinkle with almonds.
- Creamy Almond Glaze:
- 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
- Mix all ingredients until smooth and spreadable and glaze the Danish puff.