Danish Puffs Recipes

ALMOND DANISH PUFF

Steps:

• Heat oven to 350ºF.
• Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
• Sprinkle 2 tablespoons water over mixture; mix with fork.
• Gather pastry into ball; divide in half.
• Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
• Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
• Quickly stir in almond extract and 1 cup flour.
• Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
• Add eggs; beat until smooth. Spread half of the topping over each rectangle.
• Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
• Spread with Creamy Almond Glaze; sprinkle with almonds.
• Creamy Almond Glaze:
• 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
• Mix all ingredients until smooth and spreadable and glaze the Danish puff.

DANISH ALMOND PUFF

Steps:

• 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.
• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
• 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, and decorate with candy sprinkles if desired.

DANISH PUFF

Steps:

• Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
• Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
• In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
• Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
• In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

DANISH PUFF

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Sprinkle with water; toss with a fork until dough holds together when pressed. Divide dough in half. On greased baking sheets, press each portion into 12x3-in. rectangle., For topping, in a saucepan, heat butter and water to a rolling boil. Add flour and salt all at once and beat until blended. Cook over low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread half of the mixture over each rectangle., Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes., Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds.

DANISH PUFFS (BISQUICK)

Steps:

• Stir together muffin batter ingredients for 30 seconds.
• Bake at 400 degrees in greased mini-muffin tin for 10-12 minutes.
• Cool slightly and roll tops of muffins in melted butter, then cinnamon sugar mixture.
• Makes 24 mini muffins.

DANISH PUFF RECIPE

Steps:

• • Preheat oven to 350°. • Cut Flour into Butter. • Add water until well blended. • Note: if you melt the butter in the microwave first, you can eliminate the water. Just mix the butter and flour together to form the crust dough. • Separate into two balls. • Pat each ball into long 12″ x 3″ strips 3″ apart on an ungreased cookie sheet
• • Divide dough in half, spread half onto each crust. • Bake at 350° for 55-60 minutes.
• Directions Crust:
• • Preheat oven to 350°.
• • Cut Flour into Butter.
• • Add water until well blended.
• • Note: if you melt the butter in the microwave first, you can eliminate the water. Just mix the butter and flour together to form the crust dough.
• • Separate into two balls.
• • Pat each ball into long 12″ x 3″ strips 3″ apart on an ungreased cookie sheet
• Directions Dough:
• • In a 3 quart pot mix butter and water together.
• • Bring to a rolling boil.
• • Remove from heat, add almond extract.
• • Add flour and stir until smooth.
• • Add 1 egg at a time, beating until smooth. (Do not over beat, your dough will be tough if you do)
• • Divide dough in half, spread half onto each crust.
• • Bake at 350° for 55-60 minutes.
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• Danish Puff Recipe
• September 23, 2013 By Ann 15 Comments
• Danish Puff Recipe
• By Ann
• This recipe is quite old. My Grandmother made it for as long as I can remember, and I have been making it for over 30 years myself. This Danish Puff is easy to make and so delicious your family and guests will want more!
• Prep Time:30 minutes
• Cook time:1 hour
• Ingredients for Crust:
• • 1 cup Sifted Flour
• • 1/2 cup Butter
• • 2 TBSP Water
• Ingredients for Dough:
• • 1/2 cup Butter
• • 1 cup Sifted Flour
• • 1 cup Water
• • 1 tsp Almond Extract
• • 3 Eggs
• Ingredients For Frosting:
• • 1/4 cup Butter
• • 1 tsp Vanilla Extract
• • 1 lb Confectionery Sugar
• • 1 tsp Vanilla Extract
• • 1/4 - 1/2 cup Half and Half or Light Cream
• • Nuts or maraschino cherries for garnish
• Directions Crust:
• • Preheat oven to 350°.
• • Cut Flour into Butter.
• • Add water until well blended.
• • Note: if you melt the butter in the microwave first, you can eliminate the water. Just mix the butter and flour together to form the crust dough.
• • Separate into two balls.
• • Pat each ball into long 12″ x 3″ strips 3″ apart on an ungreased cookie sheet
• Directions Dough:
• • In a 3 quart pot mix butter and water together.
• • Bring to a rolling boil.
• • Remove from heat, add almond extract.
• • Add flour and stir until smooth.
• • Add 1 egg at a time, beating until smooth. (Do not over beat, your dough will be tough if you do)
• • Divide dough in half, spread half onto each crust.
• • Bake at 350° for 55-60 minutes.
• Directions Frosting:
• • Allow pastry to cool.
• • In a mixing bowl combine butter and confectionery sugar, beat well.
• • Add vanilla extract.
• • Add between 1/4 - 1/2 cup of Half and Half or Light Cream a little at a time. Check consistency. Of you want the frosting thicker, use less cream, if you want it thinner, add more cream. Beat until fluffy.
• • Spread evenly over cooled pastry.
• • Top with nuts or drained and cut maraschino cherries.

HOLIDAY DANISH PUFFS

Steps:

• Place flour in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. On a lightly floured surface, roll each into a 14x2-1/2-in. rectangle. Transfer to an ungreased baking sheet; curve one end of each pastry to form tops of canes. Refrigerate while preparing topping., Preheat oven to 350°. In a large saucepan, combine water, butter and salt; bring to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread over pastry dough., Bake 60-70 minutes or until puffed and golden brown. Cool on pans 10 minutes before removing to a wire rack; cool completely., In a small bowl, beat confectioners' sugar, butter, water and extract until smooth. Spread over pastries; sprinkle with almonds. Refrigerate leftovers.

DANISH PUFF

Steps:

• 1. Combine the first 3 ingredients, cutting in the butter. Sprinkle the water over the mixture; mix until pastry cleans side of bowl;adding a little more Bisquick if needed. Divide into halves. Pat each half into strip, 10x3-inches, on ungreased cookie sheet(keep the strips at least 3 inches apart). Heat 3/4 cup water and 1/4 c. margarine to rolling boil in 3-quart saucepan. Add almond extract and 1 cup baking mix all at once ;Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes. Remove from heat. Beat in eggs, one at a time; continue beating until smooth. Heat oven to 350^. Spread half of the dough on each pastry strip. Bake until topping is crisp and golden brown, 45 minutes. Cool slightly; spread with glaze and sprinkle with sliced almonds or pecans. --- Glaze: Mix all ingredients together until smooth and of desired consistency.
• 2. Note: Before spreading the dough over each pastry strip , spread a little jam on then the dough; or a little mixture of softened cream cheese and powdered sugar.; or your favorite prepared pie filling -I like to use cherry pie filling and a little cream cheese mixture.