Almond Danish Puff Pastry
Almond Danish Puff Pastry has a flaky thin crust with a soft eggy bread layer that is drenched in almond flavoring and then covered with a light almond icing.
Ingredients
Flaky Crust Layer
- 1/2 cup butter
- 1 cup sifted flour
- 2 tablespoons cold water
Egg Bread Layer
- 1 cup water
- 1/2 cup butter
- 1 teaspoon almond extract
- 1 cup flour
- 3 eggs
Icing Glaze
- 2.5 cups powdered sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla or almond extract
Instructions
Flaky Crust Layer
- Cut the butter into the flour and sprinkle with water while mixing with a fork.
- Form into a ball and then divide the ball in half.
- Press out each half into an oval that is roughly 12 inches by 3 inches on an ungreased or parchment paper lined cookie sheet.
Egg Bread Layer
- Bring the water and butter to a boil but remove from heat right before boiling.
- Stir in the almond extract and flour. Stir constantly to keep from having lumps.
- Add the eggs, one at a time, stirring to combine completely.
- Spread half the dough over each oval crust. Bake at 350 degrees for 60 minutes or until golden brown.
Icing Glaze
- Mix icing ingredients together. If you need to thin, add a small amount of milk.
Notes
While baking, the pastry will be high like a cream puff. It will fall when you remove it from the oven. Do not panic. This is what it should do.
Nutrition
Serving: 1sliceCalories: 360.28kcalCarbohydrates: 41.02gProtein: 3.73gFat: 20.43gSaturated Fat: 12.52gCholesterol: 91.76mgSodium: 186.59mgPotassium: 37.47mgFiber: 0.56gSugar: 24.65gVitamin A: 650.31IUCalcium: 14.96mgIron: 1.16mg
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