In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter
until mixture resembles coarse crumbs. Add 2 tablespoons cold
water; stir with a fork until blended. Shape dough into a ball; divide in
half. Place dough 3 inches apart on an increased baking sheet; pat
each into a 12 inch x 3 inch rectangle.
In a large saucepan bring remaining butter and water to a boil.
Remove from heat; stir in extract and remaining flour until a smooth
ball forms. Remove from heat; let stand for five minutes. Add eggs,
one at a time, beating well after each addition. Continue beating until
mixture is smooth and shiny.Spread over rectangles. Bake at 400 for
18-20 minutes or until topping is lightly browned. Cool for 5 minutes
before removing from pan to wire racks.
For frosting, in a small mixing bowl, combine confectioners' sugar,
butter, water and extract; beat until smooth. Spread over pastries;
sprinkle with almonds.
Slice each pastry into approximately 11 slices.
Originally Submitted
2/13/2017
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