Danish Puff

10 servings


1 hour 20 minutes

total time


1 cup Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

2 tablespoons water

1/2 cup butter or margarine

1 cup water

1 teaspoon almond extract

1 cup Gold Medal™ all-purpose flour

3 eggs

1 1/2 cups powdered sugar

2 tablespoons butter or margarine, softened

1/2 teaspoon vanilla

1 to 2 tablespoons warm water or milk

Chopped nuts


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.


Serving Size




Total Fat

4 1/2

Saturated Fat

14 g

Unsaturated Fat


Trans Fat

1 g


120 mg


170 mg

Total Carbohydrate

38 g

Dietary Fiber

0 g

Total Sugars

18 g


5 g

10 servings


1 hour 20 minutes

total time
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