Danish Puff Pastry
This rustic pastry is a nice little addition to a holiday spread – perfect for an Easter Brunch! It looks and tastes like it requires a lot of work to create, but it’s actually fairly simple. Experienced bakers will recognize the filling as very similar to cream puffs.
It’s a recipe from my cousin Deb Gretsinger sent to me for inclusion in my book Heart and Hearth – Christmas on the Farm. Because it makes two pastries, it really lends itself to sharing with family, friends, and neighbors.
1 cup flour
½ cup cold butter
2 tablespoons water
1 cup water
1 cup flour
½ cup butter
1 teaspoon almond extract
¼ cup butter
1 teaspoon vanilla extract
1 cup powdered sugar
Milk (I use half & half)
- Chopped pecans or walnuts (For this batch I lightly toasted about 3/4 cup sliced almonds in a small, heavy skillet over low heat while the pastry was baking)
Preheat oven to 350°F.
For pastry: place flour into a mixing bowl and cut in cold butter. Sprinkle with water and mix with a fork. Roll dough into a ball and divide in half. On an ungreased baking sheet, Pat balls of dough in 2½ x 10-inch rectangles. Set aside.
For filling: in a medium to large saucepan, combine butter and water and bring to a boil. Add almond extract and remove from heat. Immediately stir in flour until it is smooth and thick. Add eggs, one at a time, beating until smooth after adding each one. Divide mixture in half and spread on the pastry rectangles.
Bake for 60 minutes. Cool pastry on pan, on rack.
Frosting: mix together until smooth, powdered sugar, butter, and vanilla, adding enough milk for easy spreading over baked pastry. Sprinkle with chopped nuts.
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