Danish Almond Puff Recipe - Allrecipes.com
Danish Almond Puff Recipe
  • READY IN hrs

Danish Almond Puff

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  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

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

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Jan 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 product was not a show stopper here. I baked for only 50 minutes and probably could have pulled it out after 45. I garnished with chopped almonds instead of candy pieces. The flavor was more of a two for me with the second layer of dough tasting too much like egg but the ease of assemble and ingrediant list bumped this to a 3 star. Would i make it again? Perhaps in a pinch but I would probably jazz it up by rolling dough out as 8 seperate balls, flattening, topping with the second layer and then adding sweetened creamcheese or presevers for a filling and lightly striping with icing and sliced almonds

 
Dec 09, 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.

 
Dec 09, 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.

 
Apr 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 two of almond extract. Then put top on and frost. It always is a big hit and everyone wants the recipe.

 
Jun 05, 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 powdered sugar, 1/4 c.butter, 2 tsp. maple flavoring and a dollup milk in the mixer) and add maple flavoring to that, too - spread it on while it is still just warm - then she'd sprinkle chopped english walnuts on top. So good!!

 
Mar 10, 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 also amazed at the ingredient list...just regular, everyday items that I always have on hand. You must try this! QUICK UPDATE: EVERYONE RAVED OVER THIS! THEY COULDN'T BELIEVE I MADE THIS MYSELF!

 
Dec 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!!

 

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Nutrition

  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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