Name: Danish Puff Pastry
Ingredients: 1 1/2 cups flour; 1/2 cup butter; 2 tbsp cold water; 1 cup water; 1/2 cup butter; 1 cup flour; 1 teas almond extract; 3 eggs; 2 tbsp butter; 1 1/2 cups powdered sugar; 1-2 tbsp water; 1/2 teas vanilla; 1-3 drops food dye

Danish Puff Pastry

A flakey shortbread crust with custardy Pate a Choux top and powdered sugar frosting.

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Ingredients Method

Ingredients

Butter Crust

1 1/2 cups flour
1/2 cup butter
2 tbsp cold water

Pate a Choux Puff

1 cup water
1/2 cup butter
1 cup flour
1 teas almond extract
3 eggs

Frosting

2 tbsp butter
1 1/2 cups powdered sugar
1-2 tbsp water
1/2 teas vanilla
1-3 drops food dye

Method

Crust

Mix butter into flour until it resembles fine crumbs. Add water until dough begins to form into a ball.

Pastry Puff

Combine water and butter in a small saucepan. Bring to a boil. Add flour and beat until it forms a ball. Remove from heat. Add extract. Beat in eggs one at a time.

Assembly

Divide crust dough into two balls. Pat each one into a circle on parchment lined cookie sheet. Top each with half of the pate a choux dough.
Bake for 40-45 minutes at 350 degrees, until light golden brown. Cool ten minutes.
Mix together frosting ingredients. Spread desired amount over each pastry. Serve warm or room temperature.

Danish Puff Pastry

Ingredients

Method

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