I have the original 1971 Betty Crocker Recipe Card – but this is all Deanna.  It’s a tiny bit tedious, but I know that Ma has made and pressed the bottom layer the night before she’s wanted to make it and it’s worked out perfectly… so keep that in mind from a time perspective.  This is a brilliant brunch (or anytime) treat – enjoy!

Danish Almond Puff

Bottom Layer

1 c. flour

1/2 c. butter, room temperature

2 T. water

In a medium bowl, cut the butter into the flour with a pastry cutter then stir in the water and work it until you can roll it all into a ball and it sticks together.  Cut the ball in half, and press each section of dough onto an ungreased baking sheet into 2, 12 x 3 inch rectangles or ovals.  This will take some time – you want them a similar shape and an even thickness.

PuffIMG_3288 - this 2

1/2 c. butter

1 c. water

1 t. almond extract

1 c. flour

3 eggs

Preheat the oven to 350 and in a medium pot, bring the butter and water to a boil then remove the pot from the heat and quickly stir in the almond extract and flour.  Return the pot to low heat and continue to stir until the mixture comes together into a ball – this will take about a minute.  Remove the pot from the heat again, add in all 3 eggs and use your electric hand mixers to beat in the eggs until the mixture is smooth.  Spread half of the mixture evenly over each of your 2 pressed rectangles and bake for 1 hour until the top is puffed, crisp and golden.  Allow the puffs to cool completely and then spread on the glaze and almonds.

Glaze

1 1/2 c. icing sugar + 2 T. softened butter + 1 1/2 t. almond extract

1-2 T. warm water

Beat together the first 3 ingredients then beat in water, 1 tablespoon at a time until you have a smooth glaze.  Smooth this evenly over your puffs and garnish with 1-4 to 1/2 c. toasted sliced almonds.

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