Danish Pastry ~ Joan Konzelman
This scrumptious treat was made by Joan Konzelman for Kerstin and Timothy’s wedding reception dessert buffet. A huge thank you to the Konzelman family for sharing this recipe with us. We love it!
Ingredients
First Grouping:
- 2 C. Flour Divided
- 1 C. Butter Divided
- 1/2 C. + 2 Tbsp. Water Divided
- 1 tsp. Almond Extract
- 3 Eggs
- 1 1/2 C. Powdered Sugar
- 2 Tbsp. Butter
- 1/2 tsp. Vanilla Extract
- Toasted Almonds
- 1 C. Flour
- 1/2 C. Butter
- 2 Tbsp. Water
Second Grouping:
- 1/2 C. Water
- 1/2 C. Butter
- Add 1 tsp almond extract
- 1 C. flour
- 3 Eggs
Frosting:
- 1 1/2 C. Powdered Sugar
- 2 Tbsp. Butter
- 1/2 tsp. Vanilla Extract
- few drops Hot Water
Instructions
Mix first group of ingredients well by hand.
- Divide in half, making 2 -24” long (3-4” wide) strips, about 1/4” thick.
- Bake at 350°F, 30-50 minutes till lightly browned. Don’t let brown too much.
Meanwhile in a large saucepan, mix water and butter from second grouping.
- Bring to a boil until butter is melted.
- Add almond extract and flour.
- Mix quickly with a non-metal spoon stirring until it forms a ball and pulls away from the edges of the pan.
- This needs to be fairly dry and partially sticky.
- Add eggs one at a time, mixing well after each addition.
- Spread evenly over 2 strips.
- Bake at 350°F until light golden brown.
While this is baking make a frosting.
- Mix all frosting ingredients together until smooth.
Finishing.
- Frost the pastry while it’s still hot.
- Sprinkle with toasted sliced almonds.
