Danish Puff - Dessert Recipe, Easy, Light, and Delicious Pastry

This is not a gluten-free dessert. This is not sweet. The only sugar in it is the drizzle of powdered sugar frosting which is optional. But this is so delicious that it's a danger to have in my house - for me. It doesn't last long around here.

I usually eat gluten free. Unlike my daughter who is a stickler for remaining absolutely gluten-free, I tend to eat gluten free for 90% of the time, then crave wheat flour products, indulge, then regret it for a couple days, and so the cycle goes.

If ever I am tempted to break my gluten-free diet, I can tell you right now that THIS is one of the two things that would be worth it. The other is homemade bread fresh out of the oven with butter on the thick crust - oh yeah, especially in October or November, when we first get into the chilly months.

Here's the recipe for Danish Puff. Again, this is NOT gluten free.

Danish Puff - Recipe

In a bowl, place 1 c. flour and 1/2 c. soft butter. Cut butter in like you would for a pie crust. (Actually, the last two times I've made this, I used my food processor for that and it worked great!) You may want to add up to a tablespoon of water to get it to stick together, but it may not need any water. Form into a ball with your hands, then cut the ball in half.

Spray a large jelly roll pan with Pam, then shape each dough ball into a long 'snake,' (it will help to put a bit of flour on the counter and form your 'snake' by rolling it on the counter - remember, like you used to do with modeling clay when you were a kid!) set it on the pan, and press each 'snake' until it's about 3-4"wide and 15" long. They will lie parallel to each other on the pan.

Bring 1 c. water and 1/2 c. butter to a boil. Remove from heat. Quickly and thoroughly whisk in 1 c. flour, then whisk in 3 eggs, one at a time. Add 1/4 t. almond extract, 1/4 t. vanilla, 1/4 t. salt. This mix will resemble a very thick pudding.

Place spoonfuls of above mixture on the pastry strips in the jelly roll pan. Use a spoon to spread the mixture out so that the pastry is covered almost edge to edge with the pudding-like topping. You may want to dip the spoon into water now and then to keep it from sticking as you're trying to smooth out the topping.

Bake in a 375 degree oven for 40 - 45 minutes. Check after 40 minutes. When crust is golden and makes a hollow sound when tapped, the Danish Puff is ready to take from the oven.

When it has cooled, place about 3/4 c. powdered sugar in a bowl. Stir in 2 T. soft butter and a little cream or milk, and a bit of almond extract or vanilla, maybe 1/4 t.

Beat by hand until frosting is a smooth consistency that can be drizzled over the Danish Puff. You're almost done. Now, sprinkle some sliced or chopped almonds over the top.

Slice on the diagonal and serve. Don't turn your back on this stuff or it will be gone when you go back for a second piece. Just a warning.

P.S. (It's even better with a freshly-brewed cup of coffee!)

***

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