-
-
My review
Danish Almond Puff
1
WarringEagle
"My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share."
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 424Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
- Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
- To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.
Footnotes
- Cook's Note:
- The Danishes freeze well, but store them loosely wrapped in plastic, or in sealable containers.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4043 Ratings
-
-
-
-
-
Most helpful positive review
12/11/2004
This is a very yummy dessert, I've been making it for many years. I did change one thing, to save half the fat...skip the bottom layer. It doesn't really add any flavor, and the top layer is wha...
Most helpful critical review
1/12/2006
I like that the ingrediants came together without a special trip to the grocery store. I was a bit dissapponted in the final product. For begining bakers this comes out very well but the end pro...
Most helpful
Most positive
Least positive
Newest
12/11/2004
This is a very yummy dessert, I've been making it for many years. I did change one thing, to save half the fat...skip the bottom layer. It doesn't really add any flavor, and the top layer is wha...
12/9/2004
I have used this recipe since 1960 I have always used slivered almonds over the frosting, carrying the flavor of the Almond extract that is in the pastry.
12/9/2004
Thank you, thank you, thank you, I had this recipe years ago. This is from an old cook book, which I lost while moving. I would often put a thin layer of Solo fruit filling, or almond paste, ove...
4/29/2006
I have made this for years, but what I do is after its baked and cooled I slice the two pastries in half long ways and fill with instant vanilla pudding prepared as for a pie and add adrop or tw...
6/5/2006
This is the same basic recipe my Mom made for us when we were small except she always used maple flavoring instead of the almond. For the icing she would make a butter icing (approx. 2 cups pow...
3/9/2005
Did I just make this???!!! Wow! This is delicious! So easy, so fast, and sooo extraordinary! This is like fine pastry shop quality. I can't wait to serve it to my guests this evening. I'm ...
1/26/2005
I took the advice of an earlier reviewer and spread a thin layer of almond paste between layers and topped with sliced almonds instead of candy sprinkles. I also was so excited to try it, that ...
12/22/2005
Wife has made this for years. One of the best,(wife and recipe). Only change is 2 cups confectioners' sugar in the glaze. Try this for sure!!
1/12/2006
I like that the ingrediants came together without a special trip to the grocery store. I was a bit dissapponted in the final product. For begining bakers this comes out very well but the end pro...