A flaky pastry crust with a custard-like topping. Is a coffee cake so much like Danish pastry possible in so short a time?
- ½ cup butter or margarine, softened
- 1 c all-purpose flour
- 2 tbsp water
- ½ cup butter or margarine
- 1 c water
- 1 tsp almond extract
- 1 c flour
- 3 eggs
- Powdered sugar
- Chopped nuts
Heat oven 350⁰
Cut ½ cup butter into 1 cup flour. Sprinkle 2 Tbsp water over mixture; mix
Round into ball; divide in half.
On ungreased baking sheet, pat each half into strip, 12x3 inches.
Strips should be about 3 inches apart.
Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan.
Remove from heat and quickly stir in almond extract and 1 cup flour
Stir vigorously over low heat until mixture forms a ball, about 1 minute
Remove from heat
Beat in eggs (all at once) until smooth and glossy
Divide in half; spread each half evenly over strips
Bake about 60 minutes or until topping is crisp and brown.
Cool (Topping will shrink and fall, forming the custardy top of this puff. ) Frost with Powdered sugar and sprinkle generously with nuts.