This Recipe was a favorite of not only our mother's but also of our family's priest. My mother would often make this dish growing up for our Sunday after church gathering. She was often overheard commenting "I have to make two batches. One for the church group and one just for Father Tom." It's still a family favorite and the smell of almond in the house will instantly transport us girls back in time.
Ingredients (yes they're listed twice for a reason)
1 Cup of All-Purpose Flour
1/2 cup butter, softened
2 tablespoons water
1/2 cup butter (chilled
1 cup of water
1 teaspoon almond extract
3 eggs, beaten
1 cup all-purpose flour
1 cup confectioners' sugar
1 teaspoon almond extract
1 tablespoon milk
Preheat Oven to 350 degrees F or 175 degrees C
LAYERS!
Step 1:
Take 1 cup of flour in a medium bowl & mix in 1/2 cup of softened butter using a fork or pastry blender. Not your hands, you don't want to melt the butter. Sprinkle with 2 tablespoons of water and stir with the fork until a dough comes together.
Step 2:
Separate your dough ball into two parts and pad the dough into two long strips onto an ungreased bakking sheet about 14 inches long and 3 inches wide. These are the flaky yummies
Filling: TRUST THE PROCESS
Step 1: In a saucepan, combine 1/2 cup butter and 1 cup of water and bring to a rolling boil
Step 2: Add 1 teaspoon of almond extract and remove from heat.
Step 3: IMMEDIATELY stir in 1 cup of flour until the mixture pulls away from the sides of the pan
Step 4: Gradually stir in the eggs until well blended. (It will look funky at first, but trust it, keep stirring...it will come together)
Step 5: Divide evenly, and spread over the two crusts you created in the Layers
The hard part:
Bake in the preheated oven until golden brown, about 1 hour.
LET COOL ALMOST TO ROOM TEMP before frosting, Tempting to eat warm, but frosting will break if you try to frost too soon.
Frosting:
Confectioners' sugar, milk & 1 tsp of almond extract in a small bowl until smooth. Drizzle over
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