Danish Puff
A custard-like filled pastry.
Yield
12 servingsPrep
20 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | cup | all-purpose flour |
|
| 2 | tablespoons | water |
|
| Second layer | |||
| ½ | cup |
butter
or margarine |
|
| 1 | cup | water |
|
| 1 | teaspoon | almond extract |
*
|
| 1 | cup | all-purpose flour |
|
| 3 | each | eggs |
|
| Sugar glaze | |||
| 1 | cup |
powdered sugar
icing sugar |
*
|
| 1 | tablespoon |
butter
or margarine, softened |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | tablespoon |
water
warm, or more |
|
Trans-fat Free, Sugar-Free, Low Sodium
Directions
Heat oven to 350℉ (180℃).
Cut ½ cup butter into 1 cup flour. Sprinkle 2 tablespoons of water over mixture. mix.
Round into ball. On ungreased baking sheet pat to a thin layer.
Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan.
Remove from heat and quickly stir in almond extract and then 1 cup of flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat.
Beat in eggs all at once until smooth and glossy.
Spread over crust.
Bake about 60 minutes or until topping is crisp and brown.
Cool.
Topping will shrink and fall, forming the custardy top of this puff.
Sugar Glaze: Mix ingredients until smooth and of spreading consistency.
Comments
Looks delicious! Your photos are now much more improved already. Great!