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.