On our Victoria Day Monday we had our neighbours into the sanctuary of our cozy backyard for morning coffee and a little bite. We are so blessed to live in a spot of McKellar Park/Westboro that is brimming to overflowing with wonderful street-mates.
There is something refreshing about officially celebrating the fact that the recluse living of winter is behind us and more street sociable days are ahead. We all relish our time outside in the fantastic sun; whether we have dogs to walk, just want to do the post dinner stroll or perhaps stalk the passersby from the vantage point of our front porches.
It was great to hear all the news so far this year and to share in the anticipation of summer holiday plans that are soon coming to fruition. One of my favourite coffee time treats is Danish Puff. It is a recipe I found some 30 years ago. (I know, I know, I really did start baking at a very tender age.) I woke up at the crack of dawn to ensure its freshness and to beat the early heat of the day. The weather was idyllic and the company heavenly. What better way to celebrate a holiday Monday.
DANISH PUFF
Source: Free Press Report on Family June 1980
BASE:
1 cup sifted all purpose flour
1/2 cup margarine
2 tablespoons water
TOP:
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup sifted all purpose flour
3 eggs
DECORATION:
icing sugar
water
almond extract
sliced almonds, toasted
Heat oven to 350ºF.
Base: Measure flour into bowl. Cut in butter, sprinkle with water and mix with a fork. Round into a ball and divide in half. Pat dough onto an ungreased cookie sheet with hands. Make two strips 12" - 13" in length and about 3 1/2" wide. Strips should be placed 3" apart. Set aside.
Top: Put butter and water into a saucepan. Bring to a rolling boil. Add almond extract and remove from heat. Stir in flour immediately to keep from lumping. When smooth and thick, add one egg at a time, beating until smooth. Divide in half and spread one half evenly over each piece of pastry.
Bake about 60 minutes until topping is crisp and nicely browned.
Frost with icing and sprinkle generously with toasted sliced almonds.
This is best served the day it is baked.
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