Danish puffs

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Danish puffs

 

CRUST:

1 cup all-purpose flour

8 tablespoons unsalted butter

2 tablespoons water

 

FILLING:

8 tablespoons unsalted butter

1 cup water

1 teaspoon almond extract

1 cup all purpose flour

3 large eggs

 

GLAZE:

1/3 cup confectioners' sugar

2 tablespoons heavy cream

1/4 teaspoon vanilla extract

1/2 cup toasted sliced almonds

1 cup fresh raspberries 

 

Preheat oven to 350°.

 

Make the crust.

Place flour in a medium bowl. Using a pastry cutter or your fingertips,

cut butter into the flour until mixture resembles coarse meal. Sprinkle

with water and mix together with a fork. Gather mixture into a bowl and

divide in half. Pat each half into a 12 x 3-inch strip. Use the heel of

you hand to push the dough into the right shape. (The warmth from your

hands will help make the dough easier to form.)

 

Place on a 13 x 11-inch ungreased baking sheet. Leave approximately 3

inches between the strips on the sheet pan. Make the filling.

 

Place butter and water in a heavy-bottomed saucepan and bring to a

simmer. Remove from the heat and add almond extract. Whisk in flour

quickly to prevent lumping. When smooth, add eggs, one at a time,

beating well after each egg is added.

 

Divide the filling in half and spread over each crust, leaving 1/4 inch

of crust all around. Bake for one hour. Cool. Make the glaze. Whisk

together confectioners' sugar, cream, and vanilla until smooth. Drizzle

over cooled Danish Puffs and sprinkle toasted almond and raspberries

over the tops.