Danish Puff

A flaky pastry crust with a custard-like topping.


  • ½ cup butter or margarine, softened
  • 1 cup all-purpose flour*
  • 2 tablespoons water
  • ½ cup butter or margarine
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour*
  • 3 eggs
  • Confectioners’ Sugar Glaze (below)
  • Chopped nuts


  1. Heat oven to 350 degrees.
  2. Cut ½ cup butter into 1 cup flour.
  3. Sprinkle 2 tablespoons water over mixture; mix.
  4. Round into ball; divide in half.
  5. On ungreased baking sheet, pat each half into strip, 12x3 inches.
  6. Strips should be about 3 inches apart.
  7. Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan.
  8. Remove from heat and quickly stir in almond extract and 1 cup flour.
  9. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
  10. Remove from heat.
  11. Beat in eggs (all at once) until smooth and glossy.
  12. Divide in half; spread each half evenly over strips.
  13. Bake about 60 minutes or until topping is crisp and brown.
  14. Cool.
  15. (Topping will shrink and fall, forming the custardy top of this puff.)
  16. Frost with Confectioners’ Sugar Glaze and sprinkle generously with nuts.

*Self-rising flour can be used in this recipe.

Confectioners’ Sugar Glaze

  • Mix 1½ cups confectioners’ sugar, 2 tablespoons butter or margarine, softened, 1½ tablespoons vanilla and 1 to 2 tablespoons warm water until smooth and of spreading consistency.


  • Individual Danish Puffs: Pat dough into 3-inch circles, using a rounded teaspoonful (1½ teaspoons) for each. Spread rounded tablespoonful (1½ tablespoons) batter over each circle, extending it just beyond edge of circle. Bake 30 minutes. (Topping will shrink and fall slightly when baked.) Cool slightly. Frost puffs with glaze and sprinkle with nuts.