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Preheat oven to 350 degrees F. Lightly grease a cookie sheet or line with parchment paper.
Toast Almonds at 350 degree F oven for about 5 minutes or until golden brown.
First layer: In a medium sized bowl, combine the butter, flour, and salt (if using unsalted butter). Work the butter into the flour as you would for pie crust. Add the 1/4 cup water. The dough will form into a ball. Divide in half. Shape the piece into a 11 by 3 inch rectangle on the baking sheet, leaving plenty of room between each one. (I did mine on two separate sheets). Set aside
Second layer: In medium sized saucepan, bring water and butter to boil. Stir until butter melts and add flour (and salt if using unsalted butter) all at once. Stir until the mixture thickens and begins to steam and leaves sides of pan. Remove from heat and beat at med speed with mixture for about a minute or beat by hand vigorously for the same amount of time. Add the eggs one at a time, beating well after each addition, beat until the dough loses it's shiny look and each egg is totally absorbed. Mix in the almond extract. With a spatula or your wet fingers) spread the batter over the strips, dividing it evenly for each puff.
Bake pastry for 50 to 60 minutes, or until it's a deep golden brown.. Remove from oven. Transfer to cooling rack. Spread jam over the top and string some icing over. Then add almonds.
|Time:||30 Minutes Preparation Time|
50 to 60 Minutes Cooking Time
Source: I got this particular recipe from allrecipes but I had one exactly like it in my file that I got from a Danish woman who was my neighbor. I made it often when the kids were small.
By laniegirl from IA
You can save a lot of money by making your own puff pastry. Store bought puff pastry is pretty expensive, especially if one is buying a lot. Many people do not even know that one can actually make puff pastry and save a lot of money. This recipe uses hardly any ingredients. This pastry actually puffs up when baked.
Press the dough into a ball and chill. Divide the 6 Tbsp. of margarine or butter into thirds. Roll out the chilled dough into a rectangle roughly 5 by 15 and 1/8 inch thick. Trim 1/2 inch off a short side to use for patching any punctures that might occur in the dough (the pastry won't be puffy if hot air escapes.)
Take a third of the margarine of butter in your fingers, knead it a bit to soften, and pinch off small pieces. Cover the rectangle of dough with these dots, except around the edges. Fold the short ends of the dough toward the center, overlapping them like a business letter. Press gently and fold pastry in half the other way.
If the pastry has broken anywhere, patch it with the reserved dough by wetting the surfaces to be joined. Roll out the rectangle again, and repeat the buttering and folding process. Chill dough again before repeating the process a third and last time. Your pastry is now ready to use!
By Esther from Baltimore
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This is a fairly inexpensive recipe I love to bring to Pot Lucks. I always get compliments.
It makes 2 so it's nice because you can leave one home for the family if you don't expect a large crowd. Very easy to make but seems as if you spent a lot of time.
Step 1: Mix to a fine meal; 1 cup flour, 1 stick margarine or butter, 2 Tbsp. water. Divide in half and place on cookie sheet and spread each out to 3x12 inches.
Step 2: Bring to a boil; 1 cup water, 1 stick butter or margarine, add 1 tsp. almond extract, remove from heat, add 1 cup flour (all at once), mix well. Add 3 eggs, one at a time, mix well. Spread over step one, bring over edges.
Bake 350 degrees F for 1 hour. Open oven during baking at your own risk, it may fall.
For Icing: Add desired amount of milk. Top with cherries, almonds or chopped walnuts. Ice while pastry is still warm.
Source: Toy Fare-Ingredients by the toymakers at Fisher Price 1980
By April from Buffalo, NY
I have that recipe and I made it so often when my kids were young. My recipe calls for apples with the brown sugar. You should try it, makes it really good and a little more nutritious. (10/29/2008)