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Cooked by: Chef / Ethnicity: Danish cuisine / Last Modified: 3/24/2004 / Course: dessert / Number of Servings: 20 |
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Directions: Yield: 2 12-inch pastries, about 10 servings each
1. Combine flour and margarine of Dough 1 as for pie dough. Add the water
and gather into a ball.
2. Divide in 2 and pat each half into a 12x3 strip on a cookie sheet. (It's
important to make them 12 inches long and you can put them side by side on
the same cookie sheet.)
3. In a medium saucepan, heat the margarine and water of Dough 2 and bring
to a boil. Add the almond extract and remove from heat.
4. Immediately stir in the flour and mix until smooth.
5. Add the eggs, one at a time, combining thoroughly after each addition.
(This is just like a cream puff dough and takes a little muscle to
combine.)
6. Spread the mixture evenly over each strip. Bake at 350 for 60 minutes.
7. When partially cool, drizzle with icing. Add nuts if desired.
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