Danish Delight

A specialty for brunch or afternoon tea

1 ½ cups powdered sugar
1-2 Tablespoons warm water
1 ½ teaspoons vanilla
2 Tablespoons butter, softened
1 cup butter, divided
2 cups flour, divided
1 cup, plus 2 Tablespoons water, divided

1 teaspoon almond extract
3 eggs

Mix all glaze items until smooth and of spreading consistency.
Heat oven to 350 degrees. Cut ½ cup butter into 1 cup flour. Sprinkle 2 Tablespoons water
over mixture; mix. Round into a ball and divide in half. On ungreased baking sheet, pat each
half into a strip, 12” x 3”. Strips should be placed about 3” apart. In a medium saucepan, heat
remaining ½ cup butter and remaining 1 cup water to a rolling boil. Remove from heat and
quickly stir in almond extract and remaining 1 cup flour. Stir vigorously over low heat until
mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until
smooth and glossy. Divide in half evenly over strips. Bake for about 60 minutes or until topping
is crisp and brown. Cool (topping will shrink and fall, forming the custard top of this puff). Frost
with glaze and sprinkle with nuts. Makes 10 to 12 servings.

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Posted in Unleavened Cookbook.
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