Danish Puffs
Indulge in the buttery, flaky perfection of Danish Puffs, a delightful pastry that marries a delicate shortbread-like crust with a light and airy choux pastry topping. Topped with a sweet vanilla glaze and optional crunchy almonds, these elegant treats are both visually stunning and incredibly satisfying. Perfect for brunch, dessert, or any special occasion, this recipe combines simple ingredients like all-purpose flour, butter, and eggs to create layers of texture and flavor. With a golden, puffed crust and a drizzle of homemade icing, Danish Puffs are easier to make than they look, making them a show-stopping addition to your baking repertoire. Serve them fresh or enjoy as a next-day indulgence—either way, they’re sure to be a crowd pleaser!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Butter
- 2 tablespoons Water
- 1 cup All-purpose flour (for choux pastry)
- 0.5 cup Butter (for choux pastry)
- 1 cup Water (for choux pastry)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar (for icing)
- 2 tablespoons Milk (for icing)
- 0.5 teaspoon Vanilla extract (for icing)
- 0.25 cup Sliced almonds (optional topping)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
For the crust, combine 1 cup flour, 1/2 cup butter, and 2 tablespoons water in a bowl. Mix with a fork until the dough comes together. Divide the dough into two equal portions and pat each portion into a 12x3-inch rectangle on the prepared baking sheet.
For the choux pastry topping, heat 1/2 cup butter and 1 cup water in a medium saucepan over medium heat until the mixture boils. Reduce the heat to low and add 1 cup flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and allow the mixture to cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
Spread the choux pastry evenly over the two crusts, covering them completely. Smooth the tops with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until golden brown and puffed. Remove from the oven and cool completely on the baking sheet.
For the icing, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle over the cooled puffs.
Sprinkle sliced almonds on top if desired. Slice into pieces and serve. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 16.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
