Best 13 Danish Puff Recipes

DANISH PUFF

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.

ALMOND DANISH PUFF

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

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.

KRINGLE (DANISH PUFF)

Steps:

• Cut oleo into flour, add water to make crust.
• Divide into 2 (9x4) pieces on a large cookie sheet.
• Bring water and oleo to a boil, remove from heat, add flavoring.
• Add flour and mix quickly.
• Add eggs, one at a time, beat well after each addition.
• Divide and spread over crust.
• Bake at 350 degrees for 60 minutes.
• Drizzle with glaze.
• Sprinkle with chopped walnuts, if desired.
• Cool completely.

KRINGLA (DANISH PUFF PASTRY)

Steps:

• Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
• To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
• Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
• While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
• After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.

PUFF PASTRY (DANISH PASTRY DOUGH)

Steps:

• In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, and vanilla. Whisk gently to combine. Set aside.
• Toss the diced butter and flour together in a medium bowl. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
• Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife.This is called a "book fold".
• Rotate the rectangle of dough 1/4 turn on the table.This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary.
• Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
• Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches.
• There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches.
• Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.

DANISH PUFF

Steps:

• 1. Combine the first 3 ingredients, cutting in the butter. Sprinkle the water over the mixture; mix until pastry cleans side of bowl;adding a little more Bisquick if needed. Divide into halves. Pat each half into strip, 10x3-inches, on ungreased cookie sheet(keep the strips at least 3 inches apart). Heat 3/4 cup water and 1/4 c. margarine to rolling boil in 3-quart saucepan. Add almond extract and 1 cup baking mix all at once ;Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes. Remove from heat. Beat in eggs, one at a time; continue beating until smooth. Heat oven to 350^. Spread half of the dough on each pastry strip. Bake until topping is crisp and golden brown, 45 minutes. Cool slightly; spread with glaze and sprinkle with sliced almonds or pecans. --- Glaze: Mix all ingredients together until smooth and of desired consistency.
• 2. Note: Before spreading the dough over each pastry strip , spread a little jam on then the dough; or a little mixture of softened cream cheese and powdered sugar.; or your favorite prepared pie filling -I like to use cherry pie filling and a little cream cheese mixture.

DANISH CHOCOLATE KRINGLE ....NO YEAST PUFF

Steps:

• 1. Base: Bring one cup of water and butter to a roiling boil. Remove from heat,add1 cup of flour and mix till dough forms a ball. Beat in 4 eggs, one at a time.. Spoon onto a pizza pan into a circle, like a doughnut, rounding away from the edges. Bake at 400 F for 40 to 50 minutes. OPen door of oven and allow to cool slowly Split horizontally across then fill with filling.
• 2. Filling: Combine both packages of instant puddings, and 2-1/2 cups of milk. Mix for two minutes and then beat in Cool Whip and 1 teaspoon vanilla. CHILL. Then after chilled, fill the kringle that has been cut horizontally across with the pudding.
• 3. Frosting: Melt the chocolate and then mix with butter,milk, powdered sugar, and vanilla. Place the top 1/2 on the bottom 1/2 of kringle..Then drizzle chocolate topping over the filled ring.

DANISH COFFEE CREAM PUFF MUFFINS

Steps:

• In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate.
• Set aside.
• In a large bowl, mix the flour, baking powder, soda and salt.
• In another bowl, whisk eggs with sour cream, sugar and vanilla.
• Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds.
• Dough will be quite thick.
• Spoon batter into greased muffin pans to about one-third full.
• Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
• Top with the remaining batter, making sure it covers the filling.
• Place into preheated oven on center rack and bake until done.
• Bake at 375 degrees 18 to 20 minutes.

DANISH COFFEE CREAM PUFF MUFFINS

Steps:

• 1. In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate. Set aside.
• 2. In a large bowl, mix the flour, baking powder, soda and salt.
• 3. In another bowl, whisk eggs with sour cream, sugar and vanilla.
• 4. Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds. Dough will be quite thick.
• 5. Spoon batter into greased muffin pans to about one-third full.
• 6. Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
• 7. Top with the remaining batter, making sure it covers the filling.
• 8. Place into preheated oven on center rack and bake until done.
• 9. Bake at 375 degrees 18 to 20 minutes.

DANISH ALMOND PUFF

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.

DANISH PUFF

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.

DANISH PUFF

Steps:

• Heat oven to 350. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture. Mix. Gather pastry into a ball. Divide into halves. Pat each half into a rectangle 12 inches by 3 inches on an ungreased cookie sheet. 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 vigourously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs, beat until smooth and glossy. Spread half of the topping over each rectangle of pastry base. Bake until topping is crisp and brown, about one hour. Cool. Sread with Powdered sugar Glaze. Sprinkle with toasted slivered almonds. Slice into 1-2 inch slivers at a diagonal. Powdered sugar Glaze: Mix 1 1/2 cup powdered sugar, 2 tablespoons butter, softened and 1 1/2 teaspoon vanilla. Stir in 1-2 Tablespoons warm water, one teaspoon at a time, until glaze is of desired consistency.