Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Recipe: Annie’s Best Danish Puff

The Perfect Dessert with Earl Grey Tea

Photography by Annie Hayes
If you’ve read my ‘Flour Power‘ article and wanted the Danish Puff recipe, here it is!

Here’s the recipe made with good, wholesome ingredients!

Annie’s Best Danish Puff


½ cup butter, softened
1 cup all-purpose flour
2 tablespoons water


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

Powdered Glaze (recipe below)

How to toast almonds: Place sliced or chopped almonds onto an un-greased cookie sheet. Toast in oven for 4 minutes at 350 degrees or until golden brown and fragrant. Keep an eye on the almonds, they can burn easily.

To Make the Crust:

Preheat oven to 350 degrees.
Cut ½ cup butter into 1 cup flour until particles are the size of peas.
Sprinkle 2 tablespoons water over flour mixture; mix with fork.

Gather pastry into a ball; divide into 2 halves. Pat each half circle, about 8 to 10 inches in diameter. Place circles, 2 – 3 inches apart, onto an ungreased cookie sheet, lined with parchment paper.

To Make Topping:

Heat ½ cup butter and 1 cup water to a boil; remove from heat.

(Note: be extremely careful when water reaches a boil, so water/butter mixture does not come into contact with flame or heat source. This can cause a fire.)

Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat. Add eggs; beat vigorously until smooth and glossy.

Spread half of the topping over each circle. Bake until topping is crisp and brown, about 1 hour. Remove from oven and cool. Topping will shrink and fall, forming the custard-like top.

Spread or drizzle with powdered Sugar Glaze and sprinkle with toasted almonds.

Powdered Sugar Glaze

1/2 cup sliced almonds, toasted
1 ½ cups powdered sugar
2 tablespoons butter, softened
1 ½ teaspoons vanilla
1/2 teaspoon almond extract
2 tablespoons of milk

Mix all ingredients into a medium bowl and stir in milk, adding on tablespoon at a time until smooth and drizzling consistency.


2 responses

  1. Pingback: Flour Power | Willow Cottage

  2. Reblogged this on Everyday Tea.

    May 8, 2012 at 4:02 pm

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