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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.

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