Thursday, June 24, 2010

84. Danish Puff Pastry, Breakfast Treat

Pastries often make me think of the stories my parents told about their overseas trip to France shortly after WWII.  Luckily, some of the patisseries had not been bombed out and were still able to sell  their extraordinary baked goods. The descriptions of those wonderful confections had quite an effect on me.
Although I have not travelled to Paris, I know that my love for pastry-making has been enjoyed by my family and has kept alive the memories of my parents' stories.

A simple breakfast treat that I have made for years is called Danish Puff. The recipe came from the old red Betty Crocker cookbook...the bible of basic cooking as far as I am concerned. The newer versions of the cookbook lack so many features and is a pale cousin to the original book; I guard my old red book carefully.

The Danish Puff has a center that is magically appears after the pastry is baked. This breakfast treat is not overly sweet...the bottom is wonderfully is a simple, yet almost elegant pastry. The recipe makes two long strips or individual, round pastries.

(Wrap leftovers in plastic, do not will make the bottom crust soggy).

Danish Puff

½ C Butter
1 C Flour
2 T Water
½ C Butter
1 C Water
1 tsp Almond extract
3 Eggs

Confectioner’s sugar glaze
(1 C powdered sugar combined with 2 T margarine. Add 1 tsp vanilla and

Chopped nuts

Heat oven to 350. Cut ½ C butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; Round into ball and divide in half. On ungreased baking sheet, pat each half into strip, 12x3 inches. Strips should be about 3 inches apart.

Heat ½ cup butter and 1 cup water to rolling boil in med. Saucepan. Remove from heat and quickly stir in almond extract and 1 cup of flour. Stir vigorously over low heat until mixture forms a ball about 1 minute. Remove from heat. Beat in eggs all at once, until smooth and glossy. Divide in half and spread each evenly over strips.

 Bake about 50- 60 minutes or until topping is crisp and brown. Cool.

(Topping will shrink and fall, forming the custardy top of this puff).

Frost with glaze and sprinkle generously with nuts.

Glaze: Mix 1 C powdered sugar with 2 T margarine, 1 tsp. vanilla flavoring and 1-2 T milk. Mix well.

Individual puffs…pat dough into 3-inch circles and proceed as above. Topping should extend just beyond the edge. Bake 30 min. Makes 2 dozen.

1 comment:

  1. Marian wrote: The pastry sounds really good. Perhaps I should bake some to share at the square dance. I frequently come up with a blank when I try to think of something to bring.