Danish Puff

A rich egg and butter "cream puff" mixture, flavored with almond extract, is spread over long, pastry-like rectangles, then baked.

Ingredients:

• 1 cup flour
• 1/2 cup cold butter
• 1 Tbsp. water
• 1 cup water
• 1/2 cup butter, cut up
• 1 more cup flour
• 3 eggs
• 1/2 tsp almond flavoring
• A thin powdered sugar icing, flavored with almond extract.
• Slivered almonds

Directions:

Mix first 3 ingredients as for a pie crust. (I use my food processor--it works great.) Form dough into a ball and divide in half. Roll each portion into a strip about 12 in. long. Transfer to a cookie sheet and flatten to 3 inches wide. In a saucepan heat the 1 cup water and 1/2 cup butter to boiling. Add the second 1 cup flour all at once, stirring until a ball forms. Cool slightly. Add 3 eggs, one at a time, beating until well mixed. Add 1/2 tsp almond flavoring. At this point, wet your fingers with a little water and brush over the top of the first layer. (This prevents the two layers from separating.) Spread half of the cream puff (egg) mixture over each of the rectangles, smoothing the tops. Bake at 350 degrees for 55-60 minutes. Cool & frost with a powdered sugar icing and sprinkle with slivered almonds. Slice into diagonal strips to serve.

Number of Servings: 12

Notes from the Cook: This always gets raves!