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Danish Puff

This double-textured almond pastry is a perfect accompaniment to afternoon tea or a holiday brunch.
Author Betty Crocker



  • 1 cup Gold Medal® unbleached all-purpose flour
  • 1/2 cup Kerrygold® butter softened, and cut into pats
  • 2 tablespoons water


  • 1/2 cup Kerrygold® butter
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 cup Gold Medal® unbleached all-purpose flour
  • 3 eggs

Creamy Vanilla Glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons Kerrygold® butter softened
  • 1/2 teaspoon vanilla I used almond
  • 1 to 2 tablespoons warm water

Optional: Chopped nuts (I used sliced almonds)


  1. 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.
  2. Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet. The pan should be large enough to hold both pieces of dough, leaving 3” on either side of each piece of dough, for expansion.
  3. 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.
  4. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
  5. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

Recipe Notes

Serves 12.