Ingredients

Instructions

  1. Take the first 3 ingredients only: 4 ounces butter, 1 cup flour, and 2 tablespoons water; rub the butter into the flour; add the water. You will have a soft and slightly sticky ball.
  2. Spread this mixture out onto an unbuttered baking tray (cookie sheet) to an approximate 5 to 7 mm thickness.
  3. This recipe makes one tray size pastry that you cut into slices afterwards, rather than individual pastries that I now understand Americans might be used to.
  4. Take the second quantity of butter and water: 4 ounces butter, 1 cup water; put into a saucepan and bring to a rolling boil.
  5. Take off the heat, mix in all the second quantity of flour (1 cup) all at once.
  6. Stir until you have a smooth ball. I use a whisk for this and the following step as it goes much faster than with a wooden spoon.
  7. Add the almond essence and all the eggs at once and stir until your mixture is a smooth glossy paste.
  8. Spread the second mixture evenly over the first mixture.
  9. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 45 minutes or until light golden brown and topping is a little bit crisp.
  10. Cool.
  11. Glaze with icing. Spread icing over Danish and sprinkle with nuts or other decoration etc. as preferred.