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Danish Puff

 Danish Puff
I remember Mom making this cream puff variation for special occasions. —Susan Garoutte, Georgetown, Texas
16 ServingsPrep: 25 min. Bake: 1 hour + cooling

Ingredients

  • 1/2 cup cold butter, cubed
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 to 2 tablespoons cold water
  • FILLING:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon almond extract
  • TOPPING:
  • 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

Directions

  • 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.
  • 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

2 of 2

Danish Puff (continued)

Directions (continued)

  • after each. Add extract; beat until smooth. Spread over dough.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 246 calories, 15 g fat (8 g saturated fat), 74 mg cholesterol, 179 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.