Holiday Danish Puffs Recipe
Holiday Danish Puffs Recipe photo by Taste of Home
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Holiday Danish Puffs Recipe

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It's worth the extra effort to make this delightful candy cane-shaped dessert. Best of all, the recipe makes two pastries, so it's perfect for gift-giving. —Susan Garoutte, Georgetown, Texas
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
MAKES: 16 servings


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


  1. Place flour in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. On a lightly floured surface, roll each into a 14x2-1/2-in. rectangle. Transfer to an ungreased baking sheet; curve one end of each pastry to form tops of canes. Refrigerate while preparing topping.
  2. Preheat oven to 350°. In a large saucepan, combine water, butter and salt; bring to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
  3. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread over pastry dough.
  4. Bake 60-70 minutes or until puffed and golden brown. Cool on pans 10 minutes before removing to a wire rack; cool completely.
  5. In a small bowl, beat confectioners' sugar, butter, water and extract until smooth. Spread over pastries; sprinkle with almonds. Refrigerate leftovers. Yield: 2 pastries (8 servings each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Danish Pastry in Taste of Home Christmas Annual Annual 2016, p167

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Sandie User ID: 8977455 257531
Reviewed Dec. 1, 2016

"I have been making this for years! First found the recipe in my Betty Crocker cookbook when I was married in 1973. I haven't made it in the candy cane shape but will do that this year. A standard Christmas breakfast item!"

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