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 User ID: 7191733 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 User ID: 3439618 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 User ID: 4688344 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 User ID: 3498897 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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