Raspberry Almond Danish Puff (Get Cooking)
Servings and Ingredients
|½ c.||butter, softened, and cut into pieces|
|½ tsp.||almond extract|
|½ tsp.||vanilla extract|
|2 c.||powdered sugar|
|2 tbsp.||butter, melted|
|½||to 1 tsp almond extract|
|½ tsp.||raspberry extract|
|2||to 3 tbsp warm milk|
|½ c.||sliced toasted almonds|
|½ c.||fresh raspberries|
- Preheat oven to 350 degrees.
- To make pastry, place flour and salt in medium bowl. Cut in butter, using pastry blender or a whisk, until particles are size of coarse crumbs. Sprinkle with water; toss with fork.
- Gather pastry into a ball; divide in half. Pat each half into 12-by-3-inch rectangle and place about 3 inches apart on a large ungreased baking sheet. Leave 3 inches on either side of each piece of dough for expansion.
- To make puff dough, bring butter and water to rolling boil in a 2-quart saucepan; remove from heat. Quickly stir in almond and vanilla extracts and flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
- To make glaze, combine powdered sugar, almond and raspberry extracts and 2 tablespoons warm milk in a medium bowl. If glaze is too thick and not spreadable, stir in a bit more milk. Drizzle or spread over top of pastry; sprinkle with toasted almonds and fresh raspberries. Slice to serve.
Chef Andrew from Ankeny #1, KCCI-TV recipe, September 9, 2016.