DESSERT

Kringla Or Danish Puff

INGREDIENTS

  • 1/2 cup Darigold Butter, softened
  • 1 cup flour
  • 2 tablespoons water
  • 1/2 cup Darigold Butter
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 cup flour
  • 3 eggs
  • Confectioners' Sugar Glaze
  • Chopped nuts

INSTRUCTIONS

Heat oven to 350 °F. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix. Round into ball/ divide in half. On ungreased baking sheet, pat each half into strip, 12 x 3 inches. Strips should be about 3 inches apart.

Heat 1/2 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 custard top of this puff.) Frost with Confectioners' Sugar Glaze (recipe follows) and sprinkle generously with nuts.

CONFECTIONERS' SUGAR GLAZE
Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter, softened, 1 1/2 teaspoons vanilla and 1 to 2 tablespoons warm water until smooth and of spreading consistency.

RECIPE YIELD/SERVING SIZE

Makes 10 to 12 Servings.

NOTES

This is a nice addition to a cookie assortment during holidays. It doesn't freeze well.