Breads:

Danish Puff

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Perfect for Christmas morning! Source: The Gold Medal Century of Success Cookbook: The Best Gold Medal Recipes of 100 Years, 1979.

Ingredients

1/2 cup butter, softened
1 cup Gold Medal all-purpose flour (can also use self-rising flour)
2 tablespoons water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup Gold Medal all-purpose flour (can also use self-rising flour)
3 eggs
Chopped nuts
Powdered sugar glaze:
1-1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-1/2 teaspoons vanilla

Instructions

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle water over flour mixture; mix with fork. Gather pastry into a ball; divide into halves. Pat each half into rectangle, 12x3-inches, on ungreased cookie sheet. Rectangles should be about 3 inches apart. Heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 2 minutes; remove from heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. (Topping will shrink and fall, forming custardy top.) Makes glaze by mixing powdered sugar, margarine and vanilla; mix in 1-2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency. Spread pastry with glaze, sprinkle with nuts. Makes two pastries, 5-6 servings each. powdered sugar glaze: Mix powdered sugar, margarine or butter and vanilla. Mix in 1-2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency.

Whitney Carnahan
Davenport