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    Danish Puff Coffee Cake


    Source of Recipe


    Brendasin
    1 cup flour
    1/2 cup butter
    2 Tbsp. water

    Place flour in medium bowl. Cut in butter with pastry blender or two knives until small particles form. Add water and mix with fork until a dough forms. Divide dough in half, and pat into two 12x3" strips on an ungreased cookie sheet. Set aside.

    1/2 cup butter
    1 cup water
    1 cup flour
    3 eggs
    1 tsp. almond extract


    In large saucepan, combine butter and water. Bring to a rolling boil over medium high heat. Add almond extract and flour and cook and stir over medium heat until mixture forms a ball and leaves the sides of the pan. Remove from heat. Beat in eggs, one at a time, until the mixture is smooth and glossy. Spread over prepared crusts. Bake at 350 degrees for 50-60 minutes or until topping is puffed, crisp and browned. Cool.

    3-oz. pkg. cream cheese, softened
    2 Tbsp. cream
    2 Tbsp. butter
    2-3 cups powdered sugar
    1/2 cup chopped pecans


    In medium bowl, combine all ingredients except pecans. Beat until smooth, adding more cream, if necessary, to reach desired spreading consistency. Frost cooled coffee cakes and sprinkle with pecans.


 

 

 


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