Monday, September 16, 2013


A final recipe from the State Fair. Not a pretty sight, but this one does have possibilities. Nordic Puff Pie is a riff on Almond Danish, which my family eats for Christmas breakfast every year. Last year I discovered that a friend from work shares this pastry tradition, and I've since heard others talk about their families' special Danish. This puff is pure potential. I'll rework it, maybe add some fruit or a chocolate layer between the pie crust and the puff.

Nordic Puff Pie
1 pie crust

½ cup butter
1 cup whole milk
1 cup all-purpose flour
Zest from 1 orange
4 large eggs
½ teaspoon almond extract

For the glazes:
1 cup powdered sugar
1 tablespoon softened butter
½ teaspoon each almond and vanilla extract
1 to 2 tablespoons orange juice
For the chocolate:
1/2 cup semi-sweet chocolate
A few tablespoons butter

Slivered almonds


Place pie crust in 8 or 9-inch pie plate; push dough gently into corners of plate and crimp upper edges. Set aside in refrigerator. 

Heat butter and water or milk to rolling boil in large saucepan; remove from heat. Quickly stir 1 cup flour and orange zest. Stir vigorously until mixture forms a ball (about 1 minute). Stir in almond extract and add eggs one at a time, beating with wooden spoon until smooth.

Remove pie crust from refrigerator. Use pastry bag or 2 tablespoon ice cream scoop to form balls of dough over pie crust in a patchwork pattern. Bake about 1 hour in preheated 350 oven until topping is crisp and golden. Cool on rack.

Combine powdered sugar, butter, extracts, and juice in mixing bowl; whisk until smooth. 
In small sauce pan melt chocolate and butter to make smooth glaze. Add cream to thin if necessary.

Spread almond orange glaze over every other pastry round; spread chocolate over remaining pastries to form a checkerboard pattern. Top with almonds.

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