Sunday, February 4, 2007

Janie's Danish Puff

1 c flour
½ c butter, softened
2 Tbsp water

½ c butter
1 c water
1 tsp almond extract
3 eggs, beaten
1 cup flour

1 cup powdered sugar
1 tsp almond extract
1 Tbsp milk
2 Tbsp candy sprinkles.

Place 1 cup flour in a medium bowl. Mix in butter using a pastry blender. Sprinkle 2 Tbsp water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.

Preheat the oven to 350.

In a saucepan, combine ½ cup butter and 1 cup water. Bring to a rolling boil. Add 1 tsp almond extract and remove from heat. Immediately stir in 1 cup flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly and spread over the two crusts on the baking sheet. B

ake for 1 hour. Allow to cool almost to room temperature before frosting.

To make the frosting, mix together powdered sugar, 1 tsp almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish puffs and decorate with candy sprinkles.

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