Danish Puff Pastry

Danish Puff Pastry

Source: Pie and Pastry Cookbook

1/2 c Butter

1 c flour

2 T water

1/2 c butter

1 c water

1 t almond extract

1 c flour

3 eggs

Confectioner Sugar Glaze (recipe below)

chopped pecans

Heat oven to 350F.

Cut 1/2 c butter into 1 c flour. Sprinkle 2 T water over mixture. Mix with fork.

Round into ball; divide in half. On ungreased baking sheet, pat each half with hands into a strip: 12"x3".

Strips should be about 3 inches apart.

In a saucepan heat 1/2 c butter and 1 c water to a rolling boil. Remove from heat and quickly stir in almond extract and 1 c flour.

Stir vigorously over low heat until mixture forms a ball, about 1 min. Remove from heat.

Add eggs, beat until smooth.

Divide in half, spread each evenly over strips.

Bake about 60 mins until topping is crisp and nicely browned. Cool.

Frost with Confectioners Sugar Glaze and sprinkle generously with nuts.

Confectioner Sugar Glaze

1 1/2 confectioner sugar

2 T butter

1 1/2 t vanilla

1-2 T warm water

Mix 1 1/2 c confectioner sugar, 2 T soft butter, 1 1/2 t vanilla and 1-2 T warm water until smooth.