Danish Puff Recipe
Danish Puff Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I remember Mom making this cream puff variation for special occasions. —Susan Garoutte, Georgetown, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

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. Yield: 16 servings.
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 Puff in Taste of Home June/July 1998, p8

Nutritional Facts

1 piece: 247 calories, 15g fat (9g saturated fat), 69mg cholesterol, 154mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes.
  4. Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds. Yield: 16 servings.
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 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!"

MY REVIEW
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."

MY REVIEW
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?"

MY REVIEW
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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