The holiday tradition in my family is that we eat Danish Puff for breakfast on Christmas morning. Here is our puff this year.
My mom makes them with the red and green marchino cherries for a bit of festive color but I am not a fan. Instead, I sprinkled mine with some holiday sprinkles.
1 cup flour
1/2 cup butter or margarine, softened
2 tablespoons water
1/2 cup butter or margarine
1 cup water
1 teaspoon almond extract
1 cup flour
Creamy Vanilla Glaze
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoons warm water or milk
1. Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender or knives until there are coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
2. Shape into a ball and divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet. Mixture will be sticky. You can also make it into a wreath shape.
3. Filling layer- In a pan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. It will seem like mixture won't take the eggs but keep stirring until it takes. Spread half of the topping over each rectangle.
4. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
5. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.