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DANISH PASTRY (Puff Pastry) Recipe

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Ingredients
  • 1 cup flour
  • 1/2 teaspoon Salt
  • 2 tablespoons water
  • 1 stick butter or margarine
  • 1 cup water
  • 1 stick butter or margarine
  • 1 cup flour
  • 3 eggs
  • 1 teaspoon almond extract
  • FROSTING:
  • 2 cups powdered sugar
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract
  • 1 tablespoon milk
Directions
Combine flour and salt. Cut in butter. Add water and mix into a stiff dough. Divide in half.

Flatten each half into a strip 3x12", or flatten each half into a wreath about 12" in diameter.

In a pan, simmer water and butter or margarine until butter is melted. Remove from heat.

Immediately beat in flour. Allow to cool slightly.

With mixer, beat in eggs, one at a time. With one of the eggs add almond extract.

Pour half of the mixture on each of the two crust. Bake in 325° oven for 1 hour and 10 minutes. Cool.

For Frosting, mix powdered sugar, butter, almond extract and milk. If too thick add more milk, if to thin add more powdered sugar.

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DANISH PASTRY (Puff Pastry) Recipe - Related Content

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Glossary Terms
puff pastry Glossary Term
A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter (or other solid fat) between each layer of dough.
danish pastry Glossary Term
A large, flat type of roll prepared with a rich, flaky pastry of sweet, yeast-leavened dough. The roll is often filled with fruit, preserves, nuts, or cheese and is a popular breakfast item.
danish blue cheese Glossary Term
Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese.
kringle pastry Glossary Term
Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.
whole wheat pastry flour Glossary Term
A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process.
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