For today's Flashback Friday I'm going back to this Betty Crocker Danish pastry I posted seven years ago. It's a recipe that might takes many of us back to when we first started baking and became one of my favorites at a bridal shower in 1975. People have asked what kind of a filling it has and are always surprised that it has none and that, if fact, the pastry has no sugar in it.
- 1/2 cup butter, room temp
- 1 c flour
- 2 Tbsp water
- ½ cup butter
- 1 cup water
- 1 tsp almond extract or vanilla
- 1 cup flour
- 3 eggs
- 1 1/2 icing sugar for frosting
- 2 Tbsp butter or soft margarine
- 1 tsp almond extract
- 1 - 2 Tbsp water
- 1/2 - 1 cup roasted, slivered or chopped almonds
- Cut 1/2 c butter into 1 cup flour. Sprinkle 2 Tbsp water over mixture and stir with fork. Round into a ball and divide in half.
- On ungreased cookie sheet, pat each half into a strip, 12 x 2 1/2 inches, about 3 inches apart.
- In small - medium saucepan, heat 1/2 c butter and 1 c water to rolling boil.
- Remove from heat and quickly stir in almond extract and 1 c flour.
- Stir vigorously over low heat until mixture forms a ball.
- Remove from heat. Beat in eggs, one at a time, until smooth. At first it will have a slippery texture as you stir, but keep on stirring until each egg is incorporated to make a smooth pastry.
- Drop by Tbsp on top of strips and then spread evenly, using a wet knife, to cover strips completely, sides included.
- Bake at 350 F for 60 - 65 min. When you take them out of the oven they will look like funny shaped , flopped French bread. Cool completely.
- Frost and sprinkle with toasted almonds. Store uncovered or lightly covered with wax paper (room temp) to keep crisp. Can be frozen.
Frosting: Mix icing sugar, (confectioners sugar), soft butter, almond extract and 1 – 2 Tbsp warm water until smooth and easy to spread with a spoon.