Danish Almond Puff
This recipe is simple, but such a satisfying breakfast treat. My mom often makes these to give away to friends at Christmas, but I think it’s great for any brunch event. The base and pastry topping is very similar to Kringle.
Pastry
1/2 cup butter, cold
1 cup flour
2 Tablespoons cold water
Preheat oven to 350 degrees.
In a medium bowl, cut butter into flour with a pastry blender or two knives until crumbly. Sprinkle with water and stir with a fork until mixture forms a ball. Resist the urge to add more water; press down on dough with waxed paper if necessary. Divide dough in half. On an ungreased or parchment-line baking sheet, press each half (with rolling pin or hands) into strip 12 by 3 inches, placing strips 3 inches apart. Set aside.
Filling
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs
In a medium saucepan, combine butter and water. Bring to a boil over medium-high heat. Remove from heat and quickly stir in almond extract and flour. Return to low heat and stir vigorously until a ball forms (about 1 minute). Remove from heat and beat in eggs, one at a time, until mixture is smooth and glossy between each addition. Divide mixture in half and spread each half over the pastry strips. (It will be about 1/2 inch thick.)
Bake at 350 degrees for 60 minutes. Cool for 10-20 minutes on the baking sheet, then gently remove and continue to cool on a cooling rack.
Drizzle with a glaze made from 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon almond extract. Sprinkle with sliced almonds or chopped pecans. Cut each puff into 8-12 slices.
