This delicious Danish Puff Pastry Recipe is quite old; my Grandmother made it for as long as I can remember, and I have been making it for over 35 years myself. This simple to make puff pastry recipe is a fantastic coffee Danish to serve friends and family for dinner, breakfast, or get-togethers.
Danish Puff Recipe
Notes:
● Toppings: either leave the Danish Puff Pastry with just the frosting, or use chopped or sliced almonds, chopped walnuts, or drain a few maraschino cherries, and dice them up fine. You can also mix and match the toppings (nuts + maraschino cherries works very well!)
● This does not keep well. It is best fresh to the next day (cover well if storing overnight). My best advice? Once cut, be prepared to eat the Danish Puff Pastry. And no, I have never made a half-recipe and neither has anyone else in my family – and believe me, this is a family favorite.
I thought you might be interested in what my recipe card for this one looks like!
I’ve made this a lot over the last 35 years. I think it may be time for me to rewrite that recipe card!
Like I said, a family favorite!!
Danish Puff Mise en Place:
● Measuring Cup
● Sifter
● Measuring Spoons
● Spatula
● 3 quart Pot
● Wooden Mixing Spoon or Whisk
● Rubber Spatula
● Baking Sheet
● Stand Mixer
Danish Puff Ingredients for Crust:
● 1 cup Flour, sifted
● ½ cup Butter
● 2 TBSP Water
Danish Puff Pastry Ingredients for Dough:
● ½ cup Butter
● 1 cup Flour, sifted
● 1 cup Water
● 1 tsp Almond Extract
● 3 Eggs
Danish Puff Ingredients for Frosting:
● ¼ cup Butter
● 1 lb Confectionery Sugar
● ¼ – ½ cup Half and Half or Light Cream
● 1 tsp Vanilla Extract
● Nuts or maraschino cherries for garnish
Danish Puff 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 baking sheet.
Danish Puff 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.
● Allow pastry to cool.
Danish Puff Directions Frosting:
● In a mixing bowl using a stand mixer combine butter and confectionery sugar, beat well.
● Add vanilla extract.
● Add between ¼ – ½ 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.
● Slice into strips and serve.
Danish Puff Recipe
By Ann
This delicious Danish Puff Pastry Recipe is quite old; my Grandmother made it for as long as I can remember, and I have been making it for over 35 years myself. This simple to make puff pastry recipe is a fantastic coffee Danish to serve friends and family for dinner, breakfast, or get-togethers.
Prep Time: 30 minutes
Cook time: 1 hour
Total Time: 1 Hour 30 Minutes
Ingredients for Crust:
● 1 cup Flour, sifted
● ½ cup Butter
● 2 TBSP Water
Ingredients for Dough:
● ½ cup Butter
● 1 cup Flour, sifted
● 1 cup Water
● 1 tsp Almond Extract
● 3 Eggs
Ingredients For Frosting:
● ¼ cup Butter
● 1 lb Confectionery Sugar
● ¼ – ½ cup Half and Half or Light Cream
● 1 tsp Vanilla Extract
● 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 ¼ – ½ 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.
Makes 32 servings Danish Puff Pastry
● To print the Danish Puff Recipe, click here.
● Disclosure the links in this post may be affiliate links.
● For more Recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
KimH says
Super cool! I’ll have to make this for M’honey.. I bet he’ll love it.. I love old fashion recipes.. especially those passed down from our family.. Thanks for sharing yours!
Ann says
I hope you enjoy it, Kim!
Ann
MichelleK says
OOOH – I have had something similiar… LOVE almond! Gonna try this one ASAP!!!
Ann says
I hope you like it, Michelle.
Ann
Ann says
Steve you should make it! You might like it. 🙂
Ann
Christina Morley says
Wow! That’s a bit of history in that recipe! Well done, it looks fantastic. If we are ever in Florida again, I’ll visit for a cup of coffee and a slice. 🙂
Ann says
LOL Look forward to it Christina!
Ann
NYCSingleMom says
This looks fantastic. Thanks for stopping by WW
Ann says
Thanks!
Ann
kendra kay says
oh my that looks so yummy! and i am danish, i NEED to be making that! that old recipe card is great, been through years and years of use.
Ann says
I hope you enjoy it, Kendra! Yeah that recipe card has been used, and used hard!
Ann
Parent Club says
Oh YUM!
April - My Bizarre Family says
Looks delish!!
Ann says
Thanks April!
Ann
Lenita says
I think this is the same recipe we have in our family only ours is called ‘Norwegian Puff’…delicious! So light and flakey but full of flavors! Thanks for sharing wonderful recipes like this, it’s what traditions are truly made of!
Pat Keene says
I have also been making this for over 30 years.
It was my dad’s favorite. RIP, dad.
This is addicting. You can’t eat just one slice.
I am making this for my aunt, who just turned 90. She invited us for a lunch. She still makes
home made bread, by hand, every week.
I know she will enjoy this dessert.
I am making a double recipe, so she can keep some.
Carolyn says
My dough came out like a thick gravy. I followed the directions. What could I have done wrong?
Ann says
I have no idea, Carolyn. The base dough is pretty simple and pats flat (and is yellow/white). The dough that makes up the “puff” needs to have one egg added at a time, and beat in before adding the next egg. It will appear sticky, and yellow.
Ann
Carolyn says
I had made this years ago . Crust was just as you said but the egg dough didn’t. It was runny even when the flour was added. For anyone who might try this it’s an excellent pastry.