Reviewed: Oct. 4, 2009

My husband would cancel Christmas if we did not have this- His mom made it for him every year- I make it for all kinds of occasions now- I have since made and fed it to others and they serve it now- It looks so complicated but is not! Very impressive. I do not like the almond extract, I sub with vanilla- I use what nuts I have on hand- Walnuts or pecans are our favorite- or if your budget is tight, it tastes amazing without nuts coz chances are you would have all these ingredients in your pantry to make this elegant dessert! (also same as "danish puff" on AR)- My husband would give it 50 stars if he could!!!!

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Aug. 16, 2009

I have made this since 1964. Our neighbor brought over a coffe cake so I could bake it and I burned it. This recipe was the only one I had the ingredients for. The only store in town was closed. They loved this and I have made it several time for them. All four of our children have won blue ribbons for danish puff. Both my sisters and sister in law make this.

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Shirley Nunley

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Reviewed: Nov. 10, 2008

My mom made this every year for us. I have not been able to find this recipe for years. She never wrote anything down..she did it all by memory. She passed in 1998 so the recipe went with her. Now I can surprise my sister with this for Thanksgiving..Thank-You so much for submitting this.

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Pam

Cooking Level: Expert

Home Town: Brockton, Massachusetts, USA

Living In: Newnan, Georgia, USA

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Reviewed: May 14, 2008

Love this recipe - my variation is vanilla extract in the "cream puff" dough. I use a regular butter cream frosting and top with toasted sliced almonds. The almond flavor is there, but not as overwhelming as when you use almond extract in the filling.

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MRicchiazzi

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Feb. 14, 2008

It is the oddest most delicious thing I have made! Was not sure it would turn out but was excellent....disappeared in hours! When I rolled out the bottom it was not even so I rolled up the ends once the filling was on. Cooked evenly even though I did this! May add a brown sugar/butter/almond mix for in between the pastry and filling.

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SHANNON24

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

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Reviewed: Dec. 29, 2007

My Mom, Lena, also made these every Christmas. LOVE them. They are simple and delicious. Sometimes she colored the frosting, for a more festive look, but I like the simple white icing. Thanks for the recipe and thanks MOM!

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Laureli

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Reviewed: Dec. 22, 2007

Just like the pastry my Danish grammie used to make when I was a kid! I had made this years ago, but I had forgotten how very very simple and tasty the recipe is. It literally takes about two minutes to put together, then another hour to cook. As another reviewer suggested, I don't bother with the first layer, I just make the top layer. It's a great "throw together" recipe if you need a quick, sweet fingerfood for a hostess or secret santa gift or holiday party. Try serving a piece with raspberry sorbet for an incredibly great-tasting, elegant finish to a meal.

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SCOUTSAGIRL

Cooking Level: Expert

Home Town: Buxton, Maine, USA

Living In: Porter, Maine, USA

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Reviewed: Aug. 31, 2007

I found this recipe to be much more time consuming than other reviewers noted. I would say it took closer to 45 mins to assemble. Also, while the end result was good, it wasn't great, and something better can easily be made with less work. If I do decide to make this again, I will take the other reviews' advice and put a filling between the layers.

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DiGiovine

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Reviewed: Jun. 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 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!!

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debscookin

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Reviewed: May 31, 2006

This deflated when i took it out but i thought it was gross anyways. Take into consideration I am a novice, please.

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Carrie Bo Beary

Cooking Level: Intermediate

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Reviewed: May 19, 2006

Very easy to make with clear instructions! The pastry was delicious, light and not overly sweet. I'd recommend this for a quick breakfast treat or even a dessert.

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BAILEYSLANDING

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Reviewed: 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.

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LINDAROYCE

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Reviewed: 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

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MIRA_N_ME

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Reviewed: 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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Larry J

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Reviewed: May 21, 2005

Really 4 1/2 stars. Just made this and as mentioned it comes together really quickly and easily, with staples already in my cabinet. I added almond filling between the two layers and only baked it for 35 min instead of the specified 60. I should have cooked it an additional 10 minutes because the end product is slightly eggy...but no complaints. What a great recipe when you have house guests and want something sweet but not time consuming to make.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 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 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!

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DEANA MANFREDI

Cooking Level: Expert

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Reviewed: Jan. 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 I didn't wait for it to cool to room temp before frosting, and I am glad, as it was so much better warm than cold. I found it to be a bit bland, and my husband and I thought that maybe a thin layer of lemon filling or even fruit filling might make it a little bit more tasty. Leftovers didn't keep well at all, so I would half the recipe unless you have a crowd!

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MONTANADAISY

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Reviewed: Jan. 9, 2005

Wow...did this recipe bring back very fond memories! Although my mom made it for me as a child, I have never made it myself. It was very easy and was quite a hit with my Progressive Dinner group. Make this one and you will have raves at your next brunch!

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Norma M.

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 9, 2005

Very good! I was sick and was still able to make this recipe with ease. Everyone who ate it agreed that it is delicious!

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AANTIE

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Reviewed: Dec. 26, 2004

This was the hit of the Christmas morning brunch. I topped off the icing with almonds instead of candy sprinkles. I was afraid that this wouldn't be sweet enough, but it was perfect, and froze beautifully.

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