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Danish Puff

I remember Mom making this cream puff variation for special occasions. —Susan Garoutte, Georgetown, Texas
  • Total Time
    Prep: 25 min. Bake: 1 hour + cooling
  • Makes
    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.
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.
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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