Almond Danish Puff Pastry
There are a few foods that trigger a childhood memory. This almond danish puff pastry is one of them. I loved when my mom would make this breakfast pastry for a church breakfast or company. I couldn’t wait to steal a piece. Every time I make almond Danish puff pastry I always wonder why I don’t make it more often. It is light and fluffy with a double crust and full of almond flavor.
Almond Danish Puff Pastry has a flaky thin crust with a soft eggy bread layer that is drenched in almond flavoring and then covered with a light almond icing. Between the textures of the two different kinds of layers and the icing combined with the almond flavors, this stuff is what will make you late for church.
What is Danish Puff?
Danish pastry consists of two layers. A flaky first layer followed by an egg-based bread layer and then drenched in an almond glaze. It is delectable.
How to Make Almond Danish Puff Pastry
To make the flaky crust, cut butter into flour and sprinkle water to blend the dough. Mix together with a fork and form into a ball. It will really resemble pie crust dough at this point.
Split the dough ball in half and begin pressing each half out on an ungreased or parchment paper-lined cookie sheet. You will form two ovals that are about 12 inches by 3 or 4 inches wide. Have the two ovals about three inches apart on the cookie sheet.
Now for the egg bread layer.
Bring a cup of water and 1/2 cup of butter right to a boil without boiling. Immediately remove from heat and add the teaspoon of almond extract followed by the clour. Stir constantly so there will not be lumps in the dough. The dough will be nice and smooth.
Then begin adding the three eggs one at a time, stirring to combine completely into the dough.
Spread half the dough on each oval. Then bake at 350 degrees for 60 minutes or until it is light brown.
While the pastry is baking, make the almond glaze by combining melted butter, powdered sugar, and vanilla or almond extract.
Note the pastry will be high while baking, almost like a cream puff. When you take it out of the oven, it will fall. Do NOT worry, this is the way it should be. Go ahead and drench it in the icing.
Tips for Making Almond Danish Puff
- Slice into strips or squares. I love the long strips. It is like a soft biscotti this way. Perfect for holding and eating away.
- You can make these a day ahead. This isn’t a breakfast pastry that has to be served warm.
- Consider making two batches of Danish Puff if you are going to a large gathering. One batch for home and one batch to take.
Breakfast Pastry Recipes
Almond Poppy Seed Bread with Orange Butter Glaze
Almond Danish Puff Pastry
Ingredients
Flaky Crust Layer
- 1/2 cup butter
- 1 cup sifted flour
- 2 tablespoons cold water
Egg Bread Layer
- 1 cup water
- 1/2 cup butter
- 1 teaspoon almond extract
- 1 cup flour
- 3 eggs
Icing Glaze
- 2.5 cups powdered sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla or almond extract
Instructions
Flaky Crust Layer
- Cut the butter into the flour and sprinkle with water while mixing with a fork.
- Form into a ball and then divide the ball in half.
- Press out each half into an oval that is roughly 12 inches by 3 inches on an ungreased or parchment paper lined cookie sheet.
Egg Bread Layer
- Bring the water and butter to a boil but remove from heat right before boiling.
- Stir in the almond extract and flour. Stir constantly to keep from having lumps.
- Add the eggs, one at a time, stirring to combine completely.
- Spread half the dough over each oval crust. Bake at 350 degrees for 60 minutes or until golden brown.
Icing Glaze
- Mix icing ingredients together. If you need to thin, add a small amount of milk.
Notes
Nutrition
- Crispy Dry-Rubbed Smoked Chicken Wings (The Baking Powder Secret!) - February 9, 2025
- Chicken Bacon Ranch Ravioli Bake - February 3, 2025
- Peanut Butter Overnight Oats – High Protein Breakfast Recipe - January 20, 2025
Can this Danish puff be frozen?
I have never frozen this. I am not sure how well it would freeze.
I have made this a hundred times before, but last night I made it and it didnt rise in the oven and was hard as,a rock. The only thing I did diffetently was the wster came to a boil. What happeded!
I don’t know! But the same thing happened to me today! I’ve made it for years and today NOTHING! No rise at all. My water boiled, too. But then, I always have the water come to a rolling boil. I hope someone has an answer for us both. Becky
Whenever my water boils, I stir the flour mixture a bit linger to cool it down more before adding my eggs.. Your eggs might have cooked slightly so they didn’t poof.
Exact recipe I grew up with. It’s the best memory I have of my grandma. I make it for holidays. My family loves it. Thanks.
This is the best recipe for breakfast pastries!
I first made Danish puff as a young teenager in the 60โs. My parents were at a Christmas party and my siblings were off with friends. I found the recipe in an old cookbook and decided to make it for Christmas morning. After it cooled I wrapped it in foil and hid it in my sock drawer! Early Christmas morning I got up, warmed it in the oven, and spread on the icing. Everyone loved it! I made it a few more times then forgot about it.
When I had a family of my own I rediscovered it and have made it every Christmas since. We all love it!
I havenโt made this in years! Such a yummy, simple recipe. Always a hit. Making it tonight.
I wonder if this is the recipient my Mom and Grandma used to make when I was a kid? I remember coming home from school and smelling the almond and not being able to get enough of it. It was so yummy. Will be making this today.