Danish Puff

Step into the nostalgia of yesteryears with the delightful Danish Puff, a cream puff variation that evokes cherished memories of special occasions lovingly made by Mom. This elegant and indulgent dessert, brought to you by Susan Garoutte from Georgetown, Texas, features a tender pastry base generously filled with a luscious cream filling and crowned with a delectable almond-topped glaze.

INGREDIENTS:

Pastry:

• ½ cup cold butter, cubed
• 1 cup all-purpose flour
• 1 to 2 tablespoons cold water

Filling:

• 1 cup water
• ½ cup butter
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 3 eggs
• ½ teaspoon almond extract

Topping:

• 1½ cups confectioners’ sugar
• 2 tablespoons butter, softened
• 1 to 2 tablespoons water
• 1½ teaspoons vanilla extract
• ½ cup sliced almonds, toasted

PREPARATIONS:

1. In a small bowl, cut cold butter into the flour until the mixture turns crumbly. Sprinkle with water and toss with a fork until the dough is moist enough to shape into a ball. Divide the dough in half and roll each portion into a 12×3-inch rectangle on a floured surface. Place them on greased baking sheets.
2. In a large saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring until a smooth ball forms. Remove from heat and let it stand for 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the almond extract until the mixture is smooth. Spread this filling over the pastry.
3. Bake the Danish Puff at 350°F for 1 hour or until it becomes puffed and golden brown. Allow it to cool on the pans for 10 minutes. Prepare the topping by combining confectioners’ sugar, softened butter, water, and vanilla extract until smooth. Spread the glaze over the warm puffs and finish by sprinkling them with toasted sliced almonds.

YIELD: 16 servings

PREP TIME: 25 minutes

BAKING TIME: 1 hour

TIPS:

• For an extra flavor dimension, consider adding a touch of ground cinnamon or nutmeg to the filling.
• You can enhance the taste and texture by incorporating a layer of fresh fruits, such as sliced strawberries or raspberries, on top of the cream filling before adding the glaze.
• To toast the sliced almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes until they turn golden and aromatic.
• Danish Puff can be prepared in advance and refrigerated for a delightful treat at any time.

The Danish Puff, with its tender pastry, velvety cream filling, and crunchy almond glaze, offers a delectable throwback to days spent with Mom on special occasions. Susan Garoutte’s delightful recipe from Georgetown, Texas, ensures that this dessert remains a beloved favorite for generations to come.

The Danish Puff’s simple yet elegant pastry base, created by combining cold butter with flour and water, forms the perfect canvas for the sumptuous cream filling. The filling, crafted from a luscious mixture of water, butter, flour, eggs, and almond extract, transforms the pastry into a creamy delight that tantalizes the taste buds.

A heavenly almond-topped glaze crowns the Danish Puff, completing this delightful treat with its sweet and nutty flavor. To achieve the perfect finishing touch, the sliced almonds are toasted to a beautiful golden hue, adding a delightful crunch to the soft creaminess of the filling.

Whether enjoyed at family gatherings, parties, or cherished solo moments, the Danish Puff is sure to evoke fond memories and create new ones. With its irresistible combination of flavors and textures, this classic cream puff variation will continue to charm dessert enthusiasts for years to come.