Skip to main content

Danish Pastry from Michelle

By Roxane
DANISH PASTRY
From Michelle


Bottom Layer of Pastry:
Mix the following ingredients with a pastry cutter.
·       1 C flour
·       ½ C butter
·       2 T water

Separate the mixture into 2 parts (shape them into sticks), flatten out onto cookie sheet (each “stick” should be flattened to about 12”x3” in size), approx. 3” apart.  (I found it easiest to spread it with wet fingers.)

Top Layer of Pastry:
Bring the following ingredients to a boil, then take off of heat:
·       ½ c butter
·       1 C water

Quickly add the following ingredients one at a time, beating in each.  Be sure to add eggs 1 at a time:
·       1 tsp almond extract
·       1 C flour
·       3 eggs

Spread (spoon) second layer onto the first layer.  Cover the first layer completely - the top shrinks when baked.
·       Bake 50-60 minutes at 350 degrees.

Cool.  Frost with homemade almond-flavored butter frosting (powdered sugar, butter, almond extract, pinch of salt, milk).  Top with toasted almonds.

Labels:

Comments

Post a Comment

Popular posts from this blog

Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

By Roxane
From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar.  (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an...
Post a Comment
Read more

Watergate Cake with Impeachment Frosting, made by Carla

By Roxane
Her'es that stunning cake that Carla brought to the June Project Night at Deb's.   Check out Carla's notes throughout.   Did anyone get a picture of this??? Watergate Cake with Impeachment Frosting Reprinted with permission from Vintage Cakes: Timeless Cupcakes, Flips, Rolls, Layer, Angel, Snack, Chiffon and Icebox Cakes for Today’s Sweet Tooth by Julie Richardson, copyright © 2012. Published by Ten Speed Press, a division of Random House LLC.” Photo credit: Erin Kunkel © 2012 Lightly adapted from Vintage Cakes by Julie Richardson Servings: 8 to 16 This cake is a fair amount of work, but it’s worth it! It requires making pudding, cake, frosting, and brittle, then assembling them into a towering confection that will halt all conversation around the table. And no, the frosting does not contain any peaches whatsoever. It does, however, contain plenty of pistachio nuts. INGREDIENTS Pistachio pudding 1 cup (5 ounces) shelled unsalted pistachio ...
Post a Comment
Read more

Zippy Sticky Chicken from Robin R

By Roxane
Originally from Byron’s Dutch Oven Cooking Robin’s notes:  It can easily be cooked in the oven in your favorite indoor pot as well.  I think the temperature was around 350-375 for 60-75 minutes.   We use mango chutney.  We have also used peach and grape jam/jellies.  Chutney is the best though.  We serve over baked potatoes, which is quite yummy.  When doubling the recipe, watch the sauce thickness.  It be can be quite runny, so we let it cook with the top slightly askew to thicken the sauce a bit 10 skinless chicken thighs ⅔ C ketchup ⅔ C chutney 2 Tbs. olive oil 1 lemon juiced 2 Tbsp red onion, minced 2 cloves garlic, minced 2 tsp hot sauce 1 tsp salt 1 tsp coarse ground black pepper Arrange chicken thighs in a 12” Dutch oven.  In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce, and lemon juice.   Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 1...
Post a Comment
Read more