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Danish Puff Recipe

Danish Puff Recipe

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

Ingredients

  • 1/2 cup cold butter, cubed
  • 1 cup all-purpose flour
  • 1 to 2 tablespoons cold water
  • FILLING:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup 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

  • 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.

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.

Reviews for Danish Puff

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MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 24, 2012

"There are not enough stars to let yyou know how often I make his and have rave reviews form everyone. It makes two wonderful pastries, I top one with bits of marashino cherries and one with slivered almonds."

MY REVIEW
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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