Deb's Cookbook
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Desserts

Danish Puff

Two strips of cut-in pastry spread with a boiled almond batter, baked an hour, then iced and scattered with nuts.

Not this recipe — add a photo of yours.Photo: Stephanie McCabe stephaniemccabe (CC0, via Wikimedia Commons)

This topping batter is the same as cream puff batter.

Cook
1 hr
Source
Hulda Oehlerking - Lavina Schwaninger - Deb Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • PASTRY:
  • 1 cup flour
  • 1/2 cup butter
  • 2 tablespoons water
  • TOPPING:
  • 1/2 cup butter
  • 1 cup water
  • 1 cup flour
  • 1 teaspoon almond extract
  • 3 eggs
  • Confectioners’ sugar icing
  • Almonds or walnuts, for sprinkling

Directions

  1. Measure the first cup of flour into a bowl. Cut in the butter; sprinkle the 2 tablespoons of water over and mix with a fork. Shape into a ball. Divide in half.
  2. Pat into 2 long strips, 12x3 inches. Space the strips 3 inches apart on an ungreased baking sheet.
  3. Mix the second amount of butter and water; bring to a rolling boil. Add the almond extract and flour immediately upon removal from heat.
  4. When smooth, add the eggs, beating well after each egg is added.
  5. Spread evenly over each piece of pastry on the baking sheet.
  6. Bake approximately 60 minutes at 350 degrees, until the topping is crisp and browned.
  7. Frost with confectioners’ sugar icing. Sprinkle generously with almonds or walnuts.

Notes

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