Danish Puff Recipe
Danish Puff Recipe photo by Taste of Home
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Danish Puff Recipe

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I remember Mom making this cream puff variation for special occasions. —Susan Garoutte, Georgetown, Texas
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES: 16 servings


  • 1/2 cup cold butter, cubed
  • 1 cup all-purpose flour
  • 1 to 2 tablespoons cold water
  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 to 2 tablespoons water
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sliced almonds, toasted

Nutritional Facts

1 piece: 246 calories, 15g fat (8g saturated fat), 74mg cholesterol, 179mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 4g protein .


  1. In a small bowl, cut butter into the flour until crumbly. Sprinkle with water; toss with a fork until moist enough to shape into a ball. Divide in half. On a floured surface, roll each portion into 12-in. x 3-in. rectangle. Place on greased baking sheets.
  2. In a large saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Add extract; beat until smooth. Spread over dough.
  3. Bake at 350° for 1 hour or until puffed and golden brown. Cool on pans for 10 minutes. Combine the sugar, butter, water and vanilla until smooth; spread over warm puffs. Sprinkle with almonds. Refrigerate leftovers. Yield: 16 servings.
Originally published as Danish Puff in Taste of Home June/July 1998, p8

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gld2bmom 240170
Reviewed Dec. 24, 2015

"Perfect for Sunday breakfast - this recipe was easy-to-make and the puff tastes delicious! I added one teaspoon of vanilla extract to the filling in addition to the almond extract and that turned out great!"

gebi 60542
Reviewed Aug. 7, 2013

"My mother used to make this for company and it was always a hit. It's simple to make, but takes some time, so plan ahead."

judygab 48803
Reviewed Sep. 24, 2012 Edited Sep. 6, 2016

"If I make this the evening beforee it is needed how do i refriegerate is so it will be just as good?"

earlycoffee 23810
Reviewed Mar. 15, 2012

"This is the best. I have made this for over 40 years and it is always popular. Great to take to a food auction, give to a bereaved family and we always have this for Christmas morning."

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