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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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