Puff Pastry -- Quad-Cities Online Recipe Book
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Puff Pastry

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At Christmas, I use green and red maraschino cherries and put them on top for a more festive look. I have also shaped this like a wreath or tree. You can also top these strips with canned pie filling or preserves before baking, then drizzle with glaze after baking.

Ingredients

1/2 cup butter
1 cup flour
2 tablespoons water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs
Chopped nuts, if desired, almonds preferably
Glaze:
1-1/2 cups powdered sugar
2 tablespoons soft butter
1 teaspoon almond extract
1 tablespoon warm water

Instructions

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour with fork. Sprinkle 2 tablespoons water over mixture. Mix with fork. Round into a ball. Divide in half. On an ungreased cookie sheet, pat each half into a 10x3-inch strip, placing them 2-3 inches apart. In a medium saucepan, heat 1/2 cup butter and 1 cup water to a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball; about one minute. Remove from heat. Beat in eggs all at once until smooth. Divide in half, spread each half evenly over strips, covering completely to edges. Bake about 60 minutes or until topping is crisp and brown. Cool. Blend glaze ingredients and drizzle over pastry. Sprinkle with nuts if desired. Cut into strips.

Kathy Bedford
Moline



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