DANISH PUFFED ALMOND PASTRY

DANISH PUFFED ALMOND PASTRY image

Yield 8 people

Number Of Ingredients 15

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For Pastry Base:
1 cup all-purpose flour
1/2 cup butter, softened
2 Tblsp water
For Pastry Top:
1/2 cup butter
1 cup water
1 1/2 tsp. almond extract
1 c all-purpose flour
3 large eggs
For Glaze:
1 c confectioner's sugar
2 Tbsp warm milk (2% or more)
1 tsp real vanilla extract
sliced almonds to garnish (best if lightly toasted before using as a garnish)

Steps:

To make Pastry Base: Measure 1 c flour into bowl, cut in butter (using pastry blender). Sprinkle with water and mix with fork. Try not to over mix. Round pastry into a ball and divide into two equal halves. Lightly pat each half (with finger tips) into two seperate strips on an ungreased baking pan. Each stip will be about 12" long by 3' wide. To make the Pastry Top: Bring 1/2 c butter and 1 cup water to a rolling boil. Add 1 1/2 tsp real almond extract. Remove from heat and immediately stir in flour, stir quickly to keep from lumping. (May use mixer). Add one egg at a time, beating until smooth. Spread an equal amount over each pastry base. Bake in preheated 350 degree oven 60 minutes. Glaze immediately after removing from oven, with a mixture made by blending 1 cup of confectioner's sugar with 2 Tablespoons warm milk and 1 teaspoon real vanilla extract. Garnish with lots of thinly sliced toasted almonds.