Breakfast/Brunch

Breakfast Puff Pastry
SUBMITTED by Debra Rohrer, LDN Food Editor
A sweet, warm morning treat.

Base:
1/2 cup butter (no substitutes)
1 cup flour
1 to 2 tablespoons cold water

Filling:
1 cup water
1/2 cup butter (no substitutes)
1 cup flour
1/4 teaspoon salt
1-1/2 teaspoons vanilla extract
3 eggs

Topping:
1 1/2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons cream cheese, softened
1 to 2 tablespoons water
1/2 teaspoon almond extract
1/2 cup sliced toasted almonds or chopped nuts

In a bowl, cut butter into the flour until crumbly. Sprinkle with water; toss with a fork until moist enough to shape into a ball. Divide in half. On greased baking sheets, roll or press each portion into 1 12-in. x 3-in. rectangle. In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Add vanilla; beat until smooth. Spread evenly over dough. Bake in preheated 350 degree oven for 1 hour or until puffed and golden brown. Cool on pans for 10 minutes. Combine powdered sugar, butter, cream cheese, water and almond extract until smooth; spread over warm puffs. Sprinkle with almonds or nuts.

 

 

 


 

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