Danish Puff Pastry
With a Danish heritage, this was a common recipe my mother made while I was growing up for her many home parties. It’s a favorite and you can never make too much of it. It puffs up and is beautiful and elegant-looking.
Crust:
1 c. flour
1 cube butter
¼ c. water
Middle Layer:
¾ c. water
1 cube butter
1 tsp. almond extract
1 c. flour
3 eggs
Frosting:
2 c. powdered sugar
½ c. butter
3 T. milk
1 tsp. vanilla
sliced almonds, optional
For the crust: Cut the butter into the flour until the butter is pea-sized (like making pie crust). Add water and mix. Grease two cookie sheets. Divide dough in two parts. Put one part on each cookie sheet; flatten to a long oval shape ¼-inch or smaller. It won’t be very visible, so imperfections are fine.
For the middle layer: Bring water and butter to a boil. Remove; add almond extract, flour, and eggs, one at a time. Spread batter, with a spatula, on top of the crusts. Bake for 40-50 minutes at 350º, until crisp and lightly browned and doesn’t appear eggy.
For the frosting: After the pastry has cooled, mix the frosting ingredients until smooth. Spread a thin layer of frosting on the pastries. Top with almonds, if desired.
2 Comments
Hi, again,
Now I see how to post to the recipe. I think I have all of the ingredients that I need now for this recipe. One thing, though, I don’t see instructions on folding this in half or how you do that. Your picture shows the filling as being on the inside, but I don’t find that step in your instructions. Also, about how wide and how long should the “ovals” be? I appreciate your answer and thank you for the recipe.
You seem to be confusing a Danish puff with a French puff pastry. A French puff, you do folds, and have fillings. The picture doesn't show any filling on the inside, just the puff from the egg & flour mixture. It would be good to do the ovals 10-12 inches long and 6 inches wide, or they could be formed in a circle and cut like a pizza. The bottom crust layer doesn't need to be perfect, since it won't show. Also the sweetness of this recipe is in the frosting. I hope this answers your questions.