ALMOND DANISH PUFF
This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions.
Provided by Mom2Rose
Categories Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
- Sprinkle 2 tablespoons water over mixture; mix with fork.
- Gather pastry into ball; divide in half.
- Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
- Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
- Quickly stir in almond extract and 1 cup flour.
- Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
- Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
- Spread with Creamy Almond Glaze; sprinkle with almonds.
- Creamy Almond Glaze:
- 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
- Mix all ingredients until smooth and spreadable and glaze the Danish puff.
DANISH PUFF
You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
- Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
- In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
- In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 1 g
DANISH PUFF
I remember Mom making this cream puff variation for special occasions. -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Sprinkle with water; toss with a fork until dough holds together when pressed. Divide dough in half. On greased baking sheets, press each portion into 12x3-in. rectangle., For topping, in a saucepan, heat butter and water to a rolling boil. Add flour and salt all at once and beat until blended. Cook over low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread half of the mixture over each rectangle., Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes., Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds.
Nutrition Facts : Calories 247 calories, Fat 15g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
DANISH ALMOND PUFF
My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.
Provided by WarringEagle
Categories Bread Yeast Bread Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
- Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
- To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 42 g, Cholesterol 130.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 15.2 g, Sodium 192.7 mg, Sugar 17.9 g
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
VERY EASY DANISH (JAM FILLED PUFF PASTRY)
After the price of Danish went up again at my local bakery, I thought, 'I could make that'. So here's a nice easy recipe for a yummy pastry treat using ready-made puff pastry. You can use any type of jam (jelly) that you like - ie - apricot, blueberry, plum, etc.
Provided by RockCook
Categories Dessert
Time 25m
Yield 4 danish, 4 serving(s)
Number Of Ingredients 3
Steps:
- Grease an oven tray and preheat oven to 200 degrees Celsius (400 Fahrenheit).
- Cut 8 squares of equal size from the puff pastry sheets (or circles if you prefer).
- Place two teaspoons of jam (jelly) on 4 of the pastry squares. On the other 4 pieces, cut criss-crosses for ventilation and for prettiness.
- Press the criss-crossed pastry pieces on top of the jam covered pieces, and press together all around the edge using a little oil.
- Bake in oven for 20 minutes until puffed and golden.
- Allow to cool and enjoy.
Nutrition Facts : Calories 712.1, Fat 46.7, SaturatedFat 11.8, Sodium 309.5, Carbohydrate 64.3, Fiber 2, Sugar 7.3, Protein 9
PUFF PASTRY DANISHES
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. -Chellie Helmke, Jackson Center, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
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- In a medium size bowl add flour and 1/2 cup softened butter. Using a pastry blender or 2 table knives, cut butter into flour until mixture resembles coarse crumbs. Sprinkle 2 tablespoons water over mixture and mix together with a fork. Gather pastry into a ball and divide in half. Pat each half into a 12×3-inch rectangle, about 3 inches apart on an ungreased cookie sheet.
- In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil, remove from heat. Quickly stir in almond extract and 1 cup flour. Return to heat and stir vigorously over low heat about 1 minute, or until mixture forms a ball; remove from heat. Add eggs and beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely then spread glaze on top.
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