Danish Puff Coffeecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pastry:
1⁄2 c butter, softened
1 c all-purpose flour
2 tbsp. water
Topping:
1⁄2 c butter
1 c water
1 tsp. almond extract
1 c all-purpose flour
3 eggs
Creamy Almond Glaze:
1 1⁄2 c powdered sugar
2 tbsp. butter, softened,
1⁄2 tsp almond extract
1 -2 tbsp. warm water or 1 -2 tablespoon milk
sliced almonds
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Directions: |
Directions:Heat oven to 350ºF.
Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. (This can actually be done in your Kitchenmaid mixer with the whisk attachment!)
Sprinkle 2 tablespoons water over mixture; mix with fork.
Gather pastry into ball; divide in half.
Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
Quickly stir in almond 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 wire rack. Cool completely.
Spread with Creamy Almond Glaze; sprinkle with almonds.
Creamy Almond Glaze:
1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
Mix all ingredients until smooth and spreadable and glaze the Danish puff. |
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Personal
Notes: |
Personal
Notes: Can be prepared a day ahead of time. After assembled on the cookie sheet, just BEFORE baking step, cover with plastic wrap and refrigerate. This recipe is good with a strip of raspberry pie filling down the center instead of almonds as well.
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