The recipe I'm posting today is an old favorite from my first Betty Crocker cookbook. I've been making it for at least forty years. The ingredients are ones that most people have in their kitchens at all times. I have found that people from other cultures often like this dessert because it is not as sweet as most American desserts. The only drawback to this recipe is that it is best eaten the day it is prepared. That is generally not a problem when I take it to an event because the plate usually comes back empty.
I will post a series of pictures showing the stages of preparation and then the entire recipe at the end of the post.
The first step is to prepare a crust with butter or margarine, flour, and water. I usually mix the butter and flour in the mixer and only add the water if necessary to make a dough. This dough is then divided in half and patted out into two rectangles on a baking sheet. Set this aside.
The second layer is a cream puff mixture. You bring margarine or butter and water to a boil, remove from heat and then quickly stir in the almond extract and flour. You stir this together until it looks like mashed potatoes.
You then quickly add the eggs and continue stirring. It will look awful at first but as you continue stirring it all comes together and thickens up and starts to look like yellow mashed potatoes.
Spread this mixture on top of the dough rectangles and then bake until crisp and brown.
After it has baked let it cool a bit (can still be warm) and then top with the glaze and with nuts if desired.
1 stick margarine or butter, softened
1 cup flour
2 Tbsps. Water
1 stick margarine or butter
1 cup water
1 tsp. almond extract
1 cup flour
3 eggs (crack into a bowl)
1 ½ cups powdered sugar
2 Tbsps. Margarine or butter, softened
1 ½ tsps. Vanilla
2 Tbsps. Warm water
Optional: chopped nuts
Heat oven to 350 degrees.
For crust cut margarine into flour until the particles are the size of small peas (as though you were making pie crust or biscuits). Add the 2 Tbsps. Water and stir until the mixture gathers up into a ball. Divide in half and pat each half into a rectangle 12” x3” on an ungreased cookie sheet. Set aside.
For second layer place the margarine and water in a saucepan and bring to a boil. Remove from heat and quickly stir in the almond extract and the flour. Stir vigorously until mixture forms a ball, about 1 min. Add the eggs all at once and continue beating until the mixture is smooth and glossy and looks like mashed potatoes. Spread half the topping over each rectangle. Bake until crisp and brown, about 1 hour. Cool and then spread with glaze. Top with nuts if desired.
Sift powdered sugar into a large bowl. Mix together with soft margarine, vanilla, and warm water. Spread on top of the baked Danish Puff. Top with nuts if desired. Cut into pieces to serve.
Do you have an old favorite recipe that you make frequently?
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