Danish Puff

Danish Puff

"'I remember Mom making this cream puff variation for special occasions,' says Susan Garoutte of Georgetown, Texas."
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Ingredients

1 h 25 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  1. In a bowl, cut butter into the flour until crumbly. Sprinkle with water; toss with a fork until moist enough to shape into a ball. Divide in half. On a floured surface, roll each portion into 1 12-in. x 3-in. rectangle. Place on greased baking sheets.
  2. In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Add extract; beat until smooth. Spread over dough. Bake at 350 degrees F for 1 hour or until puffed and golden brown. Cool on pans for 10 minutes. Combine sugar, butter, water and vanilla until smooth; spread over warm puffs. Sprinkle with almonds. Refrigerate leftovers.

Reviews

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

This is so delicious and so impressive you've got to try it! "Bestcooker" and I obviously have the same Betty Crocker cookbook and I too, have been making this since the 70's because it's that g...

Most helpful critical review

I was really excited to make this recipe. However, it is very, very eggy. I did use my mixer to ensure the eggs were mixed completely. The flavor was sweet yet bland, could of used some hint of ...

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This is so delicious and so impressive you've got to try it! "Bestcooker" and I obviously have the same Betty Crocker cookbook and I too, have been making this since the 70's because it's that g...

Excellent recipe! This is one of my favorite old classic pastry recipes. It turns out beautifully and tastes delicious. I needed to make individual portions of pastries/breakfast items for a fun...

MY HUSBAND CALLS THIS THE "CHRISTMAS PUFF" BECAUSE HIS MOM MADE IT EVERY YEAR FOR cHRISTMAS- SO EVERY YEAR IT WOULD NOT BE CHRISTMAS FOR HIM WITHOUT IT- SO I MAKE IT- I AM AN AWESOME COOK BUT N...

This is just about the same recipe as my families traditional one except they use 1 tsp. of almond extract in the filling. Other than that, it's the same one. And delicious too!

My mom has been making this for years. It's delicious and always a big hit. Very good if you sprinkle cinnamon and sugar between the crust and custard layer.

I was really excited to make this recipe. However, it is very, very eggy. I did use my mixer to ensure the eggs were mixed completely. The flavor was sweet yet bland, could of used some hint of ...

My Mom has been baking this every Xmas since I was a kid. Everyone loves it.

This is a great Sunday morning or a holiday treat. One piece of advice- use Butter! It really makes a difference. My friend used margarine and it was not the same. There was no flaky crust and i...

Beautiful. (: My grandma suggested that I made this, and I was hesitant. I had no idea what to expect. I needed to add a bit more water to the pastry below, but other than that. Perfect.

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