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Danish Pastry Betty Gerle 1 cup flour 1/2 cup butter 2 Tbsp. water 1/2 cup butter 1 cup water 1 tsp. almond extract 1 cup flour 3 eggs For the frosting: 1 cup sifted confectionery sugar 1 1/2 Tbsp. heavy cream 1 Tbsp. melted butter 1 tsp. almond extract Preheat oven to 350o. Measure first cup flour into bowl. Cut in butter. Sprinkle with 2 Tbsp. water and mix with fork. Round into a ball and divide in half. Pat dough with hands into two long strips 12x3 inches. Strips should be 3 inches apart on ungreased baking sheet. Mix the second amount of butter and water. Bring to a full rolling boil. Add almond extract and remove from heat. Stir in flour immediately and all at once to keep it from lumping. When smooth and thick, add one egg at a time, beating until smooth after each. Divide in half and spread one half evenly over each piece of uncooked pastry. Bake 60 minutes until topping is crisp and nicely browned. Frost when just out of oven. For frosting, beat all the ingredients until smooth. Sprinkle top with 1 cup chopped nuts (or sliced almonds). Betty Gerle's husband was an intern in Cooperstown with Don and then a resident in radiology at Strong in Rochester. Betty's background was Norwegian and she was a very good cook. For many years, and to this day, I make this pastry early Christmas morning and when all the presents are open we have it with coffee. |
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