| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Danish | 20 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/2 | c | Margarine |
| 2 | T | Water, or less |
| 1/2 | c | Margarine |
| 1 | c | Water |
| 1 | t | Almond extract |
| 1 | c | Flour |
| 3 | Eggs | |
| Icing for drizzling | ||
| Nuts if desired |
INSTRUCTIONS
Source: Temple Gates of Heaven cooking workshop, circa 1978 Yield: 2 12-inch pastries, about 10 servings each Combine flour and margarine of Dough 1 as for pie dough. Add the water and gather into a ball. Divide in 2 and pat each half into a 12x3 strip on a cookie sheet. (It's important to make them 12 inches long and you can put them side by side on the same cookie sheet.) In a medium saucepan, heat the margarine and water of Dough 2 and bring to a boil. Add the almond extract and remove from heat. Immediately stir in the flour and mix until smooth. Add the eggs, one at a time, combining thoroughly after each addition. (This is just like a cream puff dough and takes a little muscle to combine.) Spread the mixture evenly over each strip. Bake at 350 for 60 minutes. When partially cool, drizzle with icing. Add nuts if desired. Posted to JEWISH-FOOD digest Volume 98 #007 by fancymom@juno.com (Frances Kahn) on Jan 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 27.9mg
Sodium: 117.7mg
Potassium: 30.2mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: <1g
Protein: 2.3g