|Recipe Name:||Anna Denzer's Danish Puff||Submitted by:||Administrator|
|Number of Servings:||20|
1 Cup(s) Flour
1/2 Cup(s) Margarine
2 Tablespoon(s) Water, or less
1 Cup(s) Water
1 Teaspoon(s) Almond extract
Icing for drizzling
Nuts if desired
Source: Temple Gates of Heaven cooking workshop, circa 1978 Yield: 2
12-inch pastries, about 10 servings each Combine flour and margarine
of Dough 1 as for pie dough. Add the water and gather into a ball.
Divide in 2 and pat each half into a 12x3 strip on a cookie sheet.
(It's important to make them 12 inches long and you can put them side
by side on the same cookie sheet.) In a medium saucepan, heat the
margarine and water of Dough 2 and bring to a boil. Add the almond
extract and remove from heat. Immediately stir in the flour and mix
until smooth. Add the eggs, one at a time, combining thoroughly after
each addition. (This is just like a cream puff dough and takes a
little muscle to combine.) Spread the mixture evenly over each strip.
Bake at 350 for 60 minutes. When partially cool, drizzle with icing.
Add nuts if desired. Posted to JEWISH-FOOD digest Volume 98 #007 by
firstname.lastname@example.org (Frances Kahn) on Jan 5, 1998
Nutrition (calculated from recipe ingredients)
Calories From Fat: 88
Total Fat: 9.9g