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Danish Puff

A flaky pastry crust with a custard-like topping. Is a coffee cake so much like Danish pastry possible in so short a time?


  • ½ cup butter or margarine, softened
  • 1 c all-purpose flour
  • 2 tbsp water
  • ½ cup butter or margarine
  • 1 c water
  • 1 tsp almond extract
  • 1 c flour
  • 3 eggs
  • Powdered sugar
  • Chopped nuts


  1. Heat oven 350⁰

  2. Cut ½ cup butter into 1 cup flour. Sprinkle 2 Tbsp water over mixture; mix

  3. Round into ball; divide in half.

  4. On ungreased baking sheet, pat each half into strip, 12x3 inches.

  5. Strips should be about 3 inches apart.

  6. Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan.

  7. Remove from heat and quickly stir in almond extract and 1 cup flour

  8. Stir vigorously over low heat until mixture forms a ball, about 1 minute

  9. Remove from heat

  10. Beat in eggs (all at once) until smooth and glossy

  11. Divide in half; spread each half evenly over strips

  12. Bake about 60 minutes or until topping is crisp and brown.

  13. Cool (Topping will shrink and fall, forming the custardy top of this puff. ) Frost with Powdered sugar and sprinkle generously with nuts.

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