September is tricky – it’s not yet autumn, but it’s not quite summer anymore either. Why not welcome this in-between month with a dinner party that celebrates the best of both seasons. Start your party outdoors on the patio with cocktails and a light appetizer of fruit and cheese. Then, fire up the grill one more time for a main course of marinated pork tenderloin or salmon accompanied by a medley of grilled vegetables – eggplant, squash, and zucchini are good bets. Finish the evening indoors with a soothing cup of Irish coffee and this wonderful pastry dessert, flavored with the subtle taste of almond. It’s the perfect way to move from one beautiful season to the next!
Ingredients:
1 cup butter, softened
2 cups flour
2 tablespoons water
1 cup water
2 teaspoons almond extract
3 eggs
1 1/2 cups confectioners sugar
2 tablespoons butter, softened
2 tablespoons warm water
1 cup slivered almonds
Directions:
Heat oven to 350 degrees. Mix 1/2 cup of butter with 1 cup flour and sprinkle with 2 tablespoons of water to moisten. Knead the dough mixture into a ball and divide it in half. Place both halves on an ungreased cookie sheet, and roll each into a 12x3 inch strip. Set aside. In a sauce pan, melt 1/2 cup butter in 1 cup water and bring to a boil. Remove from heat and stir in 1 teaspoon almond extract and 1 cup flour – keep stirring until mixture forms a ball. Next, stir in one egg at a time, beating until smooth. Divide this mixture in half and spread on the dough strips. Bake for 1 hour set aside to cool. Finally, mix confectioners sugar, 1 teaspoon almond extract, 2 tablespoons butter, and warm water to create a frosting. Beat frosting until smooth then spread on each puff. Garnish with slivered almonds and cut into slices (1 inch by 3 inches). Two puffs serve 10-12.
– Recipe submitted by Sharon Santoski
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