Almond Puff
Country
This old-fashioned Danish has a tender crust, a cream puff layer and an almond glaze. Serve it for breakfast or as a dessert.— Mary Ims, Yankton, South Dakota
SERVINGS: 32
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 50 min. + cooling
Ingredients:
- 1/2 cup cold butter
- 1 cup all-purpose flour
- 2 tablespoons water
- PUFF LAYER:
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 teaspoon almond extract
- 3 eggs
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 2 tablespoons butter, softened
- 1 teaspoon almond extract
- 1 to 2 tablespoons warm water
- 2 tablespoons sliced almonds, toasted and chopped
Directions:
In a bowl, cut butter into flour until mixture resembles coarse crumbs. Add water and toss with a fork. Shape dough into a ball. Pat into two 12-in. x 3-in. strips, drop 2 in. apart on an ungreased baking sheet. Set aside.
In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; stir in extract. Let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over crusts, covering completely.
Bake at 325° for 50-55 minutes or until puffed and light browned. Cool on a wire rack for 5 minutes. In a bowl, combine the confectioners' sugar, butter, extract and enough water to achieve spreading consistency. Spread over warm puffs. Sprinkle with almonds. Cut into 1-in. strips. Refrigerate leftovers. Yield: 32 servings.