Danish Almond Puff

Danish Almond Puff

34
WarringEagle 1

"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 424 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Bake for 1 hour in the preheated oven. Allow to cool almost to room temperature before frosting.
  5. 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 puffs, and decorate with candy sprinkles.
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Footnotes

  • Note
  • The Danishes freeze well, but store them loosely wrapped in plastic, or in sealable containers.
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Reviews 34

  1. 37 Ratings

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SEWVERYTALL
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 what's really the best part. Here's a tip on spreading that top layer out...use a wet spoon, it really makes the job easier.

BONNIEDAVID
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.

JOSLYN H.
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, over the crust, between the two layers. Easy and elegant dessert, great for company.