I've made this recipe for years and co-workers request it for pot lucks. It's actually in an old Betty Crocker cookbook under "Danish Puff". My recipe calls for pecans instead of almonds, which I love. The recipe also calls for adding the 3 eggs all at once and mixing until the dough is smooth and glossy--like cream puff pastry. I changed the frosting a bit since it's the only sweetness. I use 2 to 2 1/4 cups powdered sugar, 3 tablespoons butter, 2-3 tablespoons of half and half, 1 teaspoon vanilla and 1 teaspoon almond extract. I bake my puff at 350 for 50-55 minutes. The puff should expand and collapse after cooling. If the puff does not puff up a little, it tends to take on a hard texture, which may have happened to a couple of reviewers who did not like the texture. The texture should be soft and slightly custardly in the middle of the puff. It's absolutly devine!
Was this review helpful?
21 users found this review helpful
I've made this recipe for years and co-workers request it for pot lucks. It's actually in an...