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Danish Puff

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This classic Danish Puff is an easy introduction into homemade puff pastry. It’s a special breakfast treat, perfect for the holidays.

Ingredients

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First Layer:

  • 1 cup all-purpose flour
  • 1/2 cup butter, softened
  • 2 tablespoons water

Second Layer:

  • 1/2 cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 teaspoon almond extract
  • 3 eggs

Powdered Sugar Frosting:

  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups powdered sugar
  • 1 to 2 tablespoons warm water

Instructions

  1. Preheat oven to 350 degrees.
  2. Scoop one cup of all-purpose flour into a small bowl. Cut in 1/2 cup butter, using knives, until butter is in small pieces. Sprinkle 2 tablespoons water over the flour mixture. Stir until completely combined into one ball of dough. (Hands usually aren’t recommended for pastry, but I often use mine to get the mixture completely combined.)
  3. Once you have a ball of pastry dough, divide the dough into 2 equal parts. Pat each half into a strip on an ungreased cookie sheet. Each strip of dough should be about 12 inches by 3 inches.
  4. Repeat with the second ball of dough, patting into a 12 by 3 inch strip, parallel to your first strip of dough. Be sure to leave several inches of space between the strips of dough.
  5. Next, heat 1/2 cup butter and 1 cup water over medium heat to a rolling boil in a saucepan. This is a boil that can’t be easily stirred down.
  6. Stir in 1 cup flour and 1 teaspoon almond extract. Stir vigorously over low heat for 1 minute or until the mixture forms a ball. Remove from heat.
  7. Beat in 3 eggs – all at once. Continue beating and stirring the dough with a firm spatula or wooden spoon until the dough is smooth. Divide in half and spread each half evenly over the strips. This egg mixture should completely cover the dough, stretching over all the sides so none of the bottom dough layer is showing.
  8. Bake for 1 hour at 350 degrees, or until topping is golden brown and crisp.
  9. Cool completely. Then top with a powdered sugar frosting.
  10. To make the powdered sugar glaze, melt 2 tablespoons butter. Stir in 1 1/2 teaspoon vanilla and 1 tablespoon warm water. Stir in 1 1/2 cups powdered sugar. Add up to 1 tablespoon MORE water if necessary, until you have a slightly thick but also smooth and spreadable frosting that won’t drip off your pastry.
  11. Frost the top of the danish puff, leaving a 1/4 inch of space empty all around the puff. The rest of the top should be frosted.
  12. Allow the frosting to harden. Slice into 1 inch strips to serve.

Find it online: https://joyfullythriving.com/danish-puff/