ORANGE DANISH RECIPE RECIPES

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DANISH PUFF RECIPE: HOW TO MAKE IT - TASTE OF HOME



Danish Puff Recipe: How to Make It - Taste of Home image

I remember Mom making this cream puff variation for special occasions. —Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup cold butter, cubed
1 to 2 tablespoons ice water
TOPPING:
1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 teaspoon almond extract
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
2 tablespoons water
1-1/2 teaspoons vanilla extract
1/2 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 247 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 154mg sodium, CarbohydrateContent 24g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

DANISH PUFF RECIPE - BETTYCROCKER.COM



Danish Puff Recipe - BettyCrocker.com image

You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 380 , CarbohydrateContent 38 g, CholesterolContent 120 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 18 g, TransFatContent 1 g

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