Chef Anna’s Danish Puff
Anna often makes this as a sweet treat with brunch on the last morning of a trip on Schooner LADONA.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 2 tablespoons water
- 1/2 cup butter or margarine
- 1 cup water
- 1 teaspoon favorite extract-almond, orange, etc.
- 1 cup all-purpose flour
- 3 eggs
- 1 1/2 cups powdered sugar
- 2 tablespoons butter or margarine, softened
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons warm water or milk
- Chopped nuts, freeze dried fruit, or jam drizzle.
Directions
Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
Gather pastry into a ball; divide in half. Pat each half into 12×3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in the extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with topping of choice
Category: Food and Recipes
Tags: Schooner Ladona
