Taste of Home
Holiday Danish Puffs
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
YIELD: 2 pastries (8 servings each).
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
Ingredients
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1 cup all-purpose flour
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1/2 cup cold butter, cubed
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2 to 3 tablespoons cold water
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TOPPING:
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1 cup water
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1/2 cup butter, cubed
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1/4 teaspoon salt
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1 cup all-purpose flour
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3 large eggs
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1/2 teaspoon almond extract
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FROSTING:
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1-1/2 cups confectioners' sugar
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2 tablespoons butter, softened
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2 tablespoons water
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1-1/2 teaspoons vanilla extract
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1/2 cup sliced almonds, toasted
Directions
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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 1 end of each pastry to form tops of canes. Refrigerate while preparing topping.
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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 side of pan and forms a ball. Remove from heat; let stand 5 minutes.
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3.
Add eggs, 1 at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread over pastry dough.
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4.
Bake 60-70 minutes or until puffed and golden brown. Cool on pans 10 minutes before removing to wire racks; cool completely.
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5.
In a small bowl, beat confectioners' sugar, butter, water and extract until smooth. Spread over pastries; sprinkle with almonds. Refrigerate leftovers.
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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