My mother is known for her danish puff pastry. She makes it for holidays and every breakfast potluck we attended as children. I love it, though I thought I’d make it even more delicious with the addition of a layer of almond filling in the middle and delicious it is! Here’s the recipe…
Almond Danish Puff Pastry
for the base:
1 cup flour
1/2 cup butter, very cold, cut into 1″ pieces
2 tbsp water
for the filling:
1 1/2 cups almonds, toasted
2 large eggs
1/2 cup granulated sugar
2 tsp almond extract
for the topping:
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
Preheat the oven to 350 degrees.
To make the base, pulse the flour and butter in a food processor until the mixture resembles large crumbs. Add the water just until the mixture begins to come together. Press into two 3×9 inch pieces on a baking sheet.
To make the filling, pulse the ingredients in a food process until finely ground. Spread on top of the base.
To make the topping, bring the butter, water and almond extra to a boil. Remove from heat and whisk in the flour until the mixture doesn’t stick to the sides of the pot. Add the eggs one at a time, whisking well after each addition.. Spread onto the top of the almond mixture.
Bake until the top is a beautiful golden brown, about 45 minutes.