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| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, softened |
| 2 | tablespoons water |
|
| 1/2 | cup butter or margarine |
| 1 | cup water |
| 1 | teaspoon almond extract |
| 1 | cup Gold Medal® all-purpose flour |
| 3 | eggs |
|
| 1 1/2 | cups powdered sugar |
| 2 | tablespoons butter or margarine, softened |
| 1/2 | teaspoon vanilla |
| 1 | to 2 tablespoons warm water or milk |
| Chopped nuts |
| 1. | Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork. |
| 2. | Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet. |
| 3. | In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; 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. |
| 4. | Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely. |
| 5. | In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts. |
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| Danish pastry originated when the Danes added sweet fillings to Austrian pastry. The result--a crispy, golden puff with a luscious, surprise filling--earned praise even from the Austrians! |
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| Balance the sweet almond flavor by serving with a small bowl of lemon curd garnished with mint. |
Nutrition Information:
380 ( 210); 23g ( 14g, 1g); 120mg; 170mg; 38g ( 0g, 18g); 5g 15%; 0%; 2%; 8% 1 1/2 ; 1 ; 0 ; 4 1/2 2 1/2