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Name: Danish Puff
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 1/2 cup butter softened; 1 cup All purpose flour; 2 tablespoon water; 1/2 cup butter; 1 cup water; 1 teaspoon almond extract; 1 cup All purpose flour; 3 each eggs; 1 1/2 cup powder sugar; 2 tablespoon margarine or butter softened; 1 1/2 teaspoon vanilla; 1/2 cup chopped nuts

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INGREDIENTS

1/2 cup butter ; softened
1 cup All purpose flour
2 tablespoon water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup All purpose flour
3 each eggs
1 1/2 cup powder sugar
2 tablespoon margarine or butter ; softened
1 1/2 teaspoon vanilla
1/2 cup chopped nuts

INSTRUCTIONS

Heat oven to 350. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 Tablespoons water over flour mixture; mix with fork. Gather pastry into a ball; divide into halves. Pat each half into rectangle, 12x3 inches, on ungreased cookie sheet. Rectangles should be about 3 inches apart.

Heat 1/2 cup butter and 1 cup water to rolling boil; remove form heat. Quickly stir in almost extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minutes; remove from heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour, cool. (topping will shrink and fall, forming the custardy top.)

SPRINKLE GLAZE

Mix 1 1/2 cups powered sugar, 2 tablespoons margarine or butter, softened, and 1 1/2 teaspoons vanilla. Sitr in 1 to 2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency.

Spread pastry with powdered Sugar Glaze; sprinkle with nuts

NOTES

2 coffee cakes (5 or 6 servings each)

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Danish Puff

1/2 cup butter softened
1 cup All purpose flour
2 tablespoon water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup All purpose flour
3 each eggs
1 1/2 cup powder sugar
2 tablespoon margarine or butter softened
1 1/2 teaspoon vanilla
1/2 cup chopped nuts

Heat oven to 350.  Cut 1/2 cup butter into 1 cup flour until particles are size of small peas.  Sprinkle 2 Tablespoons water over flour mixture; mix with fork.  Gather pastry into a ball; divide into halves.  Pat each half into rectangle, 12x3 inches, on ungreased cookie sheet.  Rectangles should be about 3 inches apart.

Heat 1/2 cup butter and 1 cup water to rolling boil; remove form heat. Quickly stir in almost extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minutes; remove from heat.  Add eggs; beat until smooth and glossy.  Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour, cool.    (topping will shrink and fall, forming the custardy top.)

SPRINKLE GLAZE
Mix 1 1/2 cups powered sugar, 2 tablespoons margarine or butter, softened, and 1 1/2 teaspoons vanilla.  Sitr in 1 to 2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency.

Spread pastry with powdered Sugar Glaze; sprinkle with nuts

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 12 Servings

Calories: 425
Calories from Fat: 257 (60%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 3.6g
Cholesterol 305.6mg		94 %
Sodium 228.8mg		8 %
Potassium 155.9mg		4 %
Total Carbohydrate 31.4g		9 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 30.3g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 425

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