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Copenhagen Squares - Danish Pastry Puff
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Recipe Information
Type of Coffee cake

Mrs. Wiggs

Serves/Makes:2 cakes

  • 1 cup (225 ml) butter, divided
  • 2 cups (475 ml) flour
  • 2 tbsp (30 ml) ice water
  • 1 cup (225 ml) water
  • 1 tsp (5 ml). almond extract
  • 1 tsp (5 ml). vanilla extract
  • 3 eggs
  • Frosting
  • chopped nuts
  • Cut 1/2 cup (125 ml) butter into the flour.
  • Sprinkle 2 tbsp (30 ml) ice water evenly over surface of mixture.
  • Stir with fork until moistened, forming dough into ball.
  • Divide dough in half.
  • Pat each half into a 12x3" rectangle on a lightly greased cookie sheet.
  • Set pastry aside.
  • Put 1/2 cup (125 ml) butter and 1 cup (225 ml) water in a sauce pan.
  • Bring to a boil.
  • Stir in extracts.
  • Reduce heat to low.
  • Add 1 cup (225 ml) flour and stir vigorously, until dough leaves sides of pan and forms a ball.
  • Remove from heat.
  • Cool slightly.
  • Add eggs, one at a time, beating until dough is smooth.
  • Spread evenly over pastry.
  • Bake at 350 degrees (175 C.) for 55 to 60 minutes.
  • Cool to warm.
  • Frost with confectioner sugar frosting.
  • Sprinkle with nuts.
  • Cut into squares to serve.
Our local bakery makes this occassionly.

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