Pastry is one of my favorite things for a quick breakfast with a cup of coffee. Almond danish is my favorite! I'll have to figure out how to sneak in some cream cheese after I've made it once.
Ingredients:
Pastry
1⁄2 cup butter, softened
1 cup all-purpose flour
2 tablespoons water
Topping
1⁄2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
Creamy Almond Glaze
1 1⁄2 cups powdered sugar
2 tablespoons butter, softened
1⁄2 teaspoon almond extract
1 or 2 tablespoon warm water or 1 or 2 tablespoon milk
sliced almonds
Directions:
Using pastry blender or crisscrossing 2 knives, cut 1/2 cup softened butter into 1 cup flour, until particles are size of coarse crumbs.
Sprinkle 2 tablespoons water over mixture; mix with fork.
Gather pastry into ball and divide in half.
Form each half into rectangle, 12x3 inches, 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 and remove from heat.
Quickly stir in almond extract and 1 cup flour.
Stir vigorously over low heat about 1 minute until mixture forms a ball and remove from heat.
Add eggs and beat until smooth. Spread half of the topping over each rectangle.
Bake about 1 hour until topping is crisp and brown and remove from pan to wire rack.
Cool completely.
Spread with Creamy Almond Glaze and sprinkle with almonds.
Creamy Almond Glaze:
Mix all ingredients until smooth and spreadable. Glaze the Danish puff.
