Danish Puff - Kraft Recipes Top
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Danish Puff

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Make It

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  • Heat the oven to 350°. Cut ½ cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into strip, 12x3-inches. Strips should be about 3-inches apart.
  • Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.
  • Divide in half; spread each half evenly over strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custard top of the puff.) Frost with Confectioners’ Sugar Glaze and sprinkle generously with nuts.
  • Confectioners’ Sugar Glaze: Mix 1 ½ cups confectioners’ sugar, 2 tablespoons butter or margarine, softened, 1 ½ teaspoons vanilla and 1 to 2 tablespoons warm water until smooth and of spreading consistency.

Special Equipment Needed


Variation to this Recipe Individual Danish Puff: Pat dough into 3-inch circles, using a rounded teaspoonful (1½ tsp.) For each, spread rounded tablespoonfuls batter over each circle, extending it just beyond the edge of the circle. Bake 30 minutes. (Topping will shrink and fall slightly when baked.) Cool slightly. Frost puffs with glaze and sprinkle with nuts. Enjoy!!

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