Anna Denzer's Danish Puff Recipe

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   Yield: 2 12-inch pastries, about 10 servings each

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   1.

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   Combine flour and margarine of Dough 1 as for pie dough.

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   Add in the water and gather into a ball.

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   2.

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   Divide in 2 and pat each half into a 12x3 strip on a cookie sheet.

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   (It's important to make them 12 inches long and you can put them side by side on the same cookie sheet.)

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   3.

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   In a medium saucepan, heat the margarine and water of Dough 2 and bring to a boil.

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    Add in the almond extract and remove from heat.

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    4.

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    Immediately stir in the flour and mix till smooth.

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    5.

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    Add in the Large eggs, one at a time, combining thoroughly after each addition.

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    (This is just like a cream puff dough and takes a little muscle to combine.)

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    6.

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    Spread the mix proportionately over each strip.

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    Bake at 350 for 60 min.

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    7.

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    When partially cold, drizzle with icing.

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    Add in nuts if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.