I remember Mom making this cream puff variation for special occasions. —Susan Garoutte, Georgetown, Texas
Danish Puff
Danish Puff
Prep Time
25 min
Cook Time
1 hour
Yield
16 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 1 to 2 tablespoons ice water
- TOPPING:
- 1/2 cup butter, cubed
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 teaspoon almond extract
- ICING:
- 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
Directions
- Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Sprinkle with water; toss with a fork until dough holds together when pressed. Divide dough in half. On greased baking sheets, press each portion into 12x3-in. rectangle.
- For topping, in a saucepan, heat butter and water to a rolling boil. Add flour and salt all at once and beat until blended. Cook over low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread half of the mixture over each rectangle.
- Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes.
- Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds.
Nutrition Facts
1 piece: 247 calories, 15g fat (9g saturated fat), 69mg cholesterol, 154mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 4g protein.
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