DANISH PUFF

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20 min Prep
1 hr 20 min Total
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10 Servings

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You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!


Ingredient List
    Pastry
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon2 tablespoons water
    Topping
  • Small check mark in a circle icon1/2 cup butter or margarine
  • Small check mark in a circle icon1 cup water
  • Small check mark in a circle icon1 teaspoon almond extract
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3 eggs
    Creamy Vanilla Glaze
  • Small check mark in a circle icon1 1/2 cups powdered sugar
  • Small check mark in a circle icon2 tablespoons butter or margarine, softened
  • Small check mark in a circle icon1/2 teaspoon vanilla
  • Small check mark in a circle icon1 to 2 tablespoons warm water or milk
  • Small check mark in a circle icon Chopped nuts
Preparation
  1. Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
  2. Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
  3. In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; 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.
  4. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
  5. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
Tips
  • Danish pastry originated when the Danes added sweet fillings to Austrian pastry. The result--a crispy, golden puff with a luscious, surprise filling--earned praise even from the Austrians!
  • Balance the sweet almond flavor by serving with a small bowl of lemon curd garnished with mint.