Danish Pastry

Danish Pastry

From the Kitchen Of
Danish Pastry

Dough

Ingredients

1 cup sifted flour
1/2 cup butter or margarine
2 tablespoons water

Method

Combine the first cup of flour with 1/2 cup butter.  When it resembles coarse meal, add water and form into a ball of dough.  Divide into 2 equal portions, pat into 2 long strips, (about 12-inches x 3-inches), about 3 inches apart on an ungreased baking sheet. 

Filling

Ingredients

1/2 cup butter or margarine
1 cup water
1 teaspoon almond extract
3 eggs
1 cup flour

Method

Boil water and second 1/2 cup butter until butter melts; add almond extract; and mix in the flour, stirring quickly to avoid lumps.  Remove from heat.  With a wooden spoon, beat in eggs one at a time.  Spread equally over the strips of dough, bake 1 hours, 350-degrees.  While still warm, frost with confectioner's sugar icing and sprinkle with sliced almonds. 

Icing

Ingredients

1/4 cup soft butter or margarine
1/4 teaspoon vanilla
3-4 tablespoons milk or cream

Method

Mix together adding powdered sugar gradually until frosting is spreading consistency.  The frosting should not be too thin.  If your frosting the pastry while it is still warm, it should work well.

The almonds will stick better if sprinkled on right away. 

Notes:
From Natalie Johnson, 12-30-1984

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.
View additional recipes in this category

Kitchen Helpers