It's worth the extra effort to make this delightful candy cane-shaped dessert. Best of all, the recipe makes two pastries, so it's perfect for gift-giving. —Susan Garoutte, Georgetown, Texas
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 2 to 3 tablespoons cold water
- topping:
- 1 cup water
- 1/2 cup butter, cubed
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon almond extract
- frosting:
- 1-1/2 cups confectioners' sugar
- 2 tablespoons butter, softened
- 2 tablespoons water
- 1-1/2 teaspoons vanilla extract
- 1/2 cup sliced almonds, toasted
Directions
- Place flour in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. On a lightly floured surface, roll each into a 14x2-1/2-in. rectangle. Transfer to an ungreased baking sheet; curve 1 end of each pastry to form tops of canes. Refrigerate while preparing topping.
- Preheat oven to 350°. In a large saucepan, combine water, butter and salt; bring to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from side of pan and forms a ball. Remove from heat; let stand 5 minutes.
- Add eggs, 1 at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread over pastry dough.
- Bake 60-70 minutes or until puffed and golden brown. Cool on pans 10 minutes before removing to wire racks; cool completely.
- In a small bowl, beat confectioners' sugar, butter, water and extract until smooth. Spread over pastries; sprinkle with almonds. Refrigerate leftovers.
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