Danish Almond Pastry
Source: adapted from King Arthur Flour
Pastry Layer
1 cup flour
1/4 tsp salt
1/2 cup unsalted butter, softened
1/4 cup water
Cream Puff Layer
1 cup water
1/4 tsp salt
1/2 cup butter
1 cup flour
3 eggs
1 teaspoon almond extract
Toppings (choice of)
2/3 jam or preserves, warmed if needed to thin
8 oz softened cream cheese mixed with 1/4 cup sugar and 1/2 tsp vanilla
sauce thickened.
Glaze
1 1/2 cups powdered sugar
2 T unsalted butter, melted
1/4 teaspoon almond extract
pinch salt
1 to 2 tablespoons water
1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light golden brown
1.Pastry layer: Stir together flour and salt, cut in flour as for pie crust. Mix in water. Divide dough in half & pat into 2 rectangular strips, 3x12 inches - on an ungreased cookie sheet.
2.Cream puff layer: Bring butter & water to a rolling boil, remove from heat. Add flour beating well until mixture forms a smooth ball. Return to heat for 1 minute. Add eggs one at a time, beating vigorously after each egg. Mix in extract. Spread evenly over the first layer.
3.Bake at 350 degrees for 1 hour. Let cool slightly.
4. Top with choice of toppings (also good by itself with no topping and just glaze and almonds)
4) Glaze: Mix powdered sugar, butter, extract and salt together, add water gradually as needed to desired consistency. Drizzle over pastries.
5) Sprinkle with almonds.