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Danish Puff

Servings: 10
You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table or serve at a tea.

1/2 cup (1 stick/4 oz./113g) butter or margarine, softened
1 cup all-purpose flour
2 tablespoons water
1/2 cup (1 stick/4 oz./113g) butter or margarine
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs

Creamy Vanilla Glaze (see recipe below)
Chopped nuts

Preheat oven to 350ºF/180ºC.

Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; mix with fork. Gather pastry into ball; divide in half. Pat each half into a 12 x 3-inch rectangle, and place about 3 inches apart on ungreased cookie sheet.

Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.

Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely. Spread with Creamy Vanilla Glaze (recipe follows), then sprinkle with nuts.

Makes 10 servings.

Creamy Vanilla Glaze

1 1/2 cups confectioners' sugar
2 to 3 tablespoons butter or margarine, softened
1/2 to 1 teaspoon vanilla extract
1 to 2 tablespoons warm water or milk

Mix all ingredients until smooth and spreadable.

Source: Betty Crocker
Date: November 12, 2002