Name: Danish Almond Puff Pastry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: First Step:; 1 stick butter; 1 cup flour; 2 tablespoons water; Second Step:; 1 cup water; 1 stick butter (1/2 cup); 2 teaspoons pure almond extract; 1 cup of all-purpose flour; 3 eggs; Frosting Topping:; 2 cups powdered sugar; 1 stick butter, softened; enough milk to make a thin glaze; 1 teaspoon pure almond extract; Slivered or sliced almonds toasted

Danish Almond Puff is a version of puff pastry baked with flaky layers, it's delicious but so easy to make.

These are 3 steps to make this simple dessert puff pastry, will be a great recipe to add to your pastry collection.

Once it's cooled we add a light drizzle of icing with slived almonds making this a very elegant dessert to serve when hosting a dinner party that will impress friends and family.

Mom made this often and I always thought it would be a difficult recipe by the taste and layers it made while baking but to my surprise it was a breeze to make and one of my all-time favorites.

Just scroll down and print off the recipe card for this easy version of a Danish Almond Puff Pastry dessert, it's even wonderful served around any holiday.

Easy to Make Danish Puff Pastry

Danish pastry originated when the Danes layers of delicious choux and a surprise middle much like a custard but moist dough center.

Traditional cream puffs are made using choux pastry dough and simply filled with sweetened whipped heavy cream and my mom made that style Classic Cream Puff Recipe often around the holiday.

Danish Puffs, or also the familiar bakery Danish are typically layered laminated pastries and mostly filled with different fruits and topped with nuts.

This pastry, however, is much more of a puff pastry, much easier than the traditional Danish pastry viennoiserie tradition which requires a yeast-risen dough much like a croissant.

I consider this Danish Puff Pastry that also uses a choux pastry dough and layered which our step-by-step will be more understandable reading the recipe below.

No matter what you fill them with this well-known pastry dough is pure and heavenly in taste and the versatility is endless to change flavors by adding different extracts.

Ingredients to Make the Cream Puffs

First Step:

butter
flour
water

Second Step:

water
butter
pure almond extract
all-purpose flour
eggs

Frosting Topping:

powdered sugar
stick butter softened
enough milk to make a thin glaze
pure almond extract
slivered or sliced almonds toasted

Tips for Making Danish Almond Puff Pastry

the butter should be easy to slice but still cool
use a fork or pastry cutter to cut the butter and flour together
make sure the butter and flour are completely blended
shape the dough in ring or log forms on parchment paper for easy removal
cool completely before frosting
use any kind of flavored extracts in place of almond(lemon is another favorite)
place the choux evenly onto the shortcrust, one scoop to evenly distribute
flatten and shape the choux into a nice thick layer on top of the shortcrust.
bring the choux close to the edges of the shortcrust with your fingers or use a spatula

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Gourmet Suggestions for Making Danish Almond Puff Pastry

Although this is drizzled with a little icing on top, this can also be cut and served topped with lemon curd, fresh sweetened fruit, and whipped cream or just plain with powdered sugar on top.

We have also made individual rounds layered with shortcrust then the choux and after baked top with your favorite jams then drizzled with icing for a quick easy jam-topped pastry.

The dough is easily shaped so get creative and don't forget you can also change the extract to from almond to any flavor you desire.