Danish Puffs

Baking Instructor Nancy Burgeson shared a tasty Danish puff recipe perfect for your Mother’s Day brunch this weekend.

Danish Puffs

Preheat oven to 350 degrees

  • ½ Cup unsalted butter (softened just a bit)
  • 1 Cup all-purpose flour
  • 2 Tbsp water

Cut the butter into the flour.  Sprinkle with the water and mix.  Round into a ball and divide in half.

On an ungreased baking sheet pat each ball into a strip 12 x 3 inches, 3 inches apart.

Danish Filling

  • ½ Cup unsalted butter
  • 1 Cup water
  • 1 Cup all-purpose flour
  • 1 Tsp almond extract
  • 3 Large eggs

Heat together butter and water to a rolling boil.  Remove from heat and quickly stir in 1 cup all-purpose flour and 1 tsp. almond extract.  Place pan back on burner stirring continually over low heat until mixture forms a ball (about 1 minute).

Remove from heat.  Beat in the 3 eggs all at once until very smooth and glossy. Divide mixture in half and spread evenly over strips.

Bake 60 minutes or until topping is crisp and browned.

Cool and Frost

  • 1-1/2 Cups powdered sugar
  • 2 Tbsp butter softened
  • 1-1/2 Tsp vanilla
  • 1-2 Tbsp warm water
  • 1 Cup pecans toasted and chopped

Mix powdered sugar, butter, vanilla and warm water together until smooth and a good spreading consistency.  Frost bars and sprinkle with nuts.

Print Friendly, PDF & Email