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Sandy braiding pulla
DANISH PUFF Ingredients: Crust:
1 cup all-purpose flour
1/2 cup (1 stick) cold butter 2 tablespoons very cold water
Choux:
1/2 cup butter 1 cup water 1 teaspoon almond extract 1 cup all-purpose flour 3 large eggs cold from refrigerator
Frosting:
1 1/2 cups confectioners’ sugar 1 teaspoon cornstarch 1 teaspoon white corn syrup 3 tablespoons softened butter 1 pinch of salt 1/2 to 1 teaspoon almond extract 1 - 2 tablespoons hot evaporated milk (use enough to make a spreadable frosting) Finely chopped nuts for sprinkling
Instructions: Crust:
Preheat the oven to 350 degrees F. Add the flour to a bowl and thoroughly cut in the butter as you would for a pie crust. Sprinkle with cold water and mix with a fork. Form the mixture into a ball and cut in half. On an ungreased baking sheet, pat the crust into two 12x3 inch strips with 3 inches between. Set aside.
Choux:
In a small pot, add the butter and water. Bring to the boil. Remove from heat and add the almond extract. Quickly beat in the flour to prevent lumps. Once smooth, add an egg, then beat thoroughly. Repeat twice more with the remaining eggs. Once smooth, Divide in half and spread evenly over each crust. Bake for 1 hour or until golden brown. Cool completely. The puff will shrink while cooling, leaving a custard-like center.
Frosting:
Beat together all of the frosting ingredients with an electric mixer until smooth and creamy. Spread onto the Puffs. Sprinkle with chopped nuts. Yield: About 12 servings.
Notes:
Sandy says you can also pat the crusts into longer strips. She always transports the Puffs in a covered 13x9” pan. When she makes the strips extra long, she must cut off the end of each puff. Those are samples
Danish Puff
she enjoys with her husband.
