Recipe: Danish Puff (1950's - 60's)

DANISH PUFF

"This puff tastes like you slaved over it! It can be made in advance and frozen for ease of serving."

2 cups sifted flour, divided use
1 cup butter, divided use
2 tablespoons plus 1 cup water, divided use
1 teaspoon almond flavoring
1 cup flour
3 eggs
Confectioners' sugar icing
Chopped nuts

Measure 1 cup flour into bowl; cut in 1/2 cup butter. Sprinkle with 2 tablespoons water and mix with fork. Round into a ball and divide in half.

Pat each half with hands into a long strip (12 by 3 inches, and 1/4 inch thick). Place each strip 3 inches apart on ungreased baking sheet.

Mix the remaining 1/2 cup butter and remaining 1 cup water in a saucepan; bring to rolling boil. Add almond flavoring and remove from heat.

Stir in the remaining 1 cup flour at once. When smooth and thick, add one egg at a time, beating smooth after each. Divide mixture in half an spread each evenly over each piece of pastry.

Bake at 350 degrees F for 60 minutes or until crisp and nicely browned.

Frost with icing and sprinkle generously with chopped nuts.

Adapted from source: Mae Burt Keighley Adams, The Providence Journal, Recipes You Asked For cookbook, 1962