| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Danish | Dessert | 12 | Servings |
INGREDIENTS
| 1 | c | Flour |
| 1 | Stick butter | |
| 2 | tb | Water |
| 1 | c | Water |
| 1 | Stick butter | |
| 1 | ts | Almond extract |
| 1 | c | Flour |
| 3 | Eggs | |
| 1 | c | Powdered sugar |
| 2 | tb | Butter or margarine |
| 2 | tb | Cream |
INSTRUCTIONS
CRUST PUFF FROSTING Crust: Mix like pie crust. Divide dough into balls and roll into "sausage" shape Puff: Boil water and butter; add almond extract while boiling. Add 1 cup flour and mix until dough pulls away from the pot Let dough stand for 5 minutes away from heat. Add eggs one at a time and beat well. Spread dough over crust and bake at 400 degrees for 15 minutes, then at 350 degrees for 30 minutes on top rack of oven. Frosting: Combine and pour on puff when almost cool. Sprinkle top with almonds. Yield: 2 Danish puffs From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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