DANISH ALMOND PUFF RECIPE | ALLRECIPES
My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.
Provided by WarringEagle
Categories Yeast Bread
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 423.8 calories, CarbohydrateContent 42 g, CholesterolContent 130.9 mg, FatContent 25.9 g, FiberContent 0.8 g, ProteinContent 5.9 g, SaturatedFatContent 15.2 g, SodiumContent 192.7 mg, SugarContent 17.9 g
CHEESE DANISH RECIPE - NYT COOKING
Even a great store-bought Danish will never taste as fresh as one you’ve baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.
Provided by Samantha Seneviratne
Total Time 1 hours
Yield 9 pastries
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners’ sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
- On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
- Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners’ sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 241, UnsaturatedFatContent 4 grams, CarbohydrateContent 32 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 5 grams, SodiumContent 258 milligrams, SugarContent 19 grams, TransFatContent 0 grams
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