Danish Puff – elegant but easy

This cream puff variation is a special treat that looks elegant but is surprisingly easy to make. Pat Berkley, Abilene, shared this recipe that includes a rich shortbread-like crust with a custard-like layer that is glazed and garnished.

Serve with brunch or use for dessert of a coffee.

Danish Puff   Yield: 2 pastries, 12 (1-inch) slices per pastry

Pastry

½ cup (1 stick) butter, cold

1 cup all-purpose flour

¼ teaspoon salt

2 tablespoons water

1. Cut ½ cup butter into 1 cup flour; add salt. This can be done with a mixer or by hand using a pastry blender.
2. Sprinkle 2 tablespoons water over mixture and mix thoroughly but lightly. This can be done with a mixer or by hand using a fork to lightly mix the water into the dry ingredients. 
3. Round dough into a ball and divide in half; chill 30 minutes. 
4. On a piece of sprayed parchment paper, pat out and roll each half of dough into a 12” x 3” strip (make sure strips are at least 3 “ apart). Transfer parchment paper to a baking sheet.
   

Puff  (This is a basic cream puff dough or French choux pastry)

½ cup butter (1 stick)

1 cup water

1 teaspoon almond extract

1 cup all-purpose flour

3 eggs

1. Preheat oven to 350°.
2. Heat ½ cup butter and 1 cup water to a rolling boil. 
   
3. Remove and stir in almond extract and flour. 
   
4. Stir vigorously over low heat until mixture forms a ball (about 1 minute).
   
5. Remove and beat in eggs all at once until smooth and glossy. 

   

   Above: This is the way it look when eggs are first being incorporated.
   Below: After beating the egg mixture become smooth and glossy.

   
   
   
6. Divide in half and spread over strips. 
   
   
   

   

   I leave just a small part of the base crust exposed.

7. Bake in a preheated oven at 350° for 50 to 55 minutes—until topping is crisp and lightly browned. Then cool. Note: Topping will shrink forming a “custardy” top. 
    

Glaze

1½ cups powdered sugar

2 tablespoons softened butter

1 teaspoon vanilla + ½ to ¾ teaspoon almond extract

1 to 2 tablespoons warm water

Sliced, toasted almonds for sprinkling (toast almonds in an oven set at 350° for 5+ minutes—watch carefully to avoid burning)

Fresh berries & mint for garnish

1. Mix together the powdered sugar, butter, flavorings and water.
   
2. Spread or drizzle the glazed over the tops of the cooled pastry. 
   
3. Sprinkle with toasted almonds. 
   
4. Cut into about 1” slices; garnish with fresh berries and mint leaves if desired.
   

Recipe without photos . . .

Danish Puff   Yield: 2 pastries, 12 (1-inch) slices per pastry 

Pastry

½ cup (1 stick) butter, cold 

1 cup all-purpose flour 

¼ teaspoon salt 

2 tablespoons water

1. Cut ½ cup butter into 1 cup flour; add salt. This can be done with a mixer or by hand using a pastry blender.
2. Sprinkle 2 tablespoons water over mixture and mix thoroughly but lightly. This can be done with a mixer or by hand using a fork to lightly mix the water into the dry ingredients. 
3. Round dough into a ball and divide in half; chill 30 minutes. 
4. On a piece of sprayed parchment paper, pat out and roll each half of dough into a 12” x 3” strip (make sure strips are at least 3 “ apart). Transfer parchment paper to a baking sheet.  

Puff  (This is a basic cream puff dough or French choux pastry) 

½ cup butter (1 stick) 

1 cup water 

1 teaspoon almond extract 

1 cup all-purpose flour 

3 eggs

1. Preheat oven to 350°.
2. Heat ½ cup butter and 1 cup water to a rolling boil. 
3. Remove and stir in almond extract and flour. 
4. Stir vigorously over low heat until mixture forms a ball (about 1 minute).
5. Remove and beat in eggs all at once until smooth and glossy. 
6. Divide in half and spread over strips. 
7. Bake in a preheated oven at 350° for 50 to 55 minutes—until topping is crisp and lightly browned. Then cool. Note: Topping will shrink forming a “custardy” top.  

Glaze

1½ cups powdered sugar 

2 tablespoons softened butter 

1 teaspoon vanilla + ½ to ¾ teaspoon almond extract 

1 to 2 tablespoons warm water 

Sliced, toasted almonds for sprinkling (toast almonds in an oven set at 350° for 5+ minutes—watch carefully to avoid burning) 

Fresh berries & mint for garnish

1. Mix together the powdered sugar, butter, flavorings and water.
2. Spread or drizzle the glazed over the tops of the cooled pastry. 
3. Sprinkle with toasted almonds. 
4. Cut into about 1” slices; garnish with fresh berries and mint leaves if desired.