Danish Almond Puff Pastry

June 12, 2007 at 3:36 AM (almonds, butter, Denmark, dishes by cuisine, dishes by main ingredient, grains and grain-like, milk and milk products, sugars-sweets, various nuts like me, wheat)

    This pastry is a very standard recipe with little variation, and can be found in many places- online and tucked away in recipe files- to be brought out and utilized for something impressive, fairly-quick and easy, a few hours before company is expected. There is nothing healthy or nutritious about it- save the nuts; it is a total, melt-in-the-mouth carbohydrate and butter fest

    When my sister and I were young, my mother would make this -once in a great while. We always loved it, but it was my mother herself who would slowly nibble her way through most of it. Though it has been a few years since she has made this (that I know of),  she still has an unquenchable sweet-tooth, so I thought I would make this and set aside some just for her. She appreciated it very much! (though I am sure her waistline didn’t!) 😀

    This pastry is not made of French “puff-pastry” (pâte feuilletée) as the name would suggest(multiple layers of dough and butter)…I don’t even know if it truly is Danish in origin- it might be, but it is very common in my area of the U.S., and once in a while will show up on dessert trays of large gatherings. It is composed of three layers: 1) short-crust pastry (pate brisee), 2) choux pastry (pate a choux), and 3) butter-sugar icing or sometimes cream-cheese icing, plus almonds.

Danish Almond Puff Pastry

makes 16, 1″x 3″ pieces

1 C All-purpose flour

1/2 C unsalted butter, chilled and firm

2 T cold water

Step one: Pre-heat oven to 350 F. Cut the butter into the flour using a pastry-blender or fork, until the largest “grains” are the size of peas. Dribble the water over the surface and, using your hands, gently press the water into the flour/butter mixture (most of it will come together, but by no means knead it!). Press this gently into two long rectangles- 3″ X 12″- on an ungreased baking-sheet. You can use a knife to gently tap the sides to straighten them.

1 C water

1/2 C unsalted butter

1 t almond extract

1 C flour

3 eggs

Step two: Bring the water and butter to a boil in a small saucepan. Add the almond extract and immediately turn off the heat. Add the flour all at once and stir quickly until smooth. Add the eggs, one at a time, making sure each is well-blended until the next is added. Spread this mixture over the two short-crust rectangles. Bake for one hour- to one hour 15 minutes, until the top is golden brown. Remove from the oven and allow to cool for 2 hours or so.

2 T unsalted butter, softened- room temp

1 1/2 C confectioner’s (powdered) sugar

1 1/2 t vanilla extract

1-2 T water

2 handfuls of chopped or sliced roasted almonds

Step three: Cream the butter until fluffy. add 1/2 C of the sugar, mix well, then add remaining cup. Add the vanilla extract and enough water to make a spreadable consistency (be careful not to add too much, if you do, adjust with sugar). Spread over the top. Sprinkle with almonds and lightly press them into the surface. Allow an hour or two for the icing to set before cutting into 1″ X 3″ strips. Serve with coffee or tea.

    I think it would be interesting to experiment with this recipe, not only in various flavourings- I have made a peach version (slice carefully through the choux-pastry layer and spoon in peach preserves; replace the top)- but also to incorporate whole-wheat flour somewhere for added fiber and nutrients. The butter content can’t be fooled with: these are age-old formulas to achieve definite textures. In lieu of this, it is best made for special occasions or the bulk given away to neighbors…

 

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