With three layers - a flaky pastry, an almond pâte à choux (pronounced
shoo...the pastry used to make cream puffs), and an almond icing - Danish
Puffs are a delight for breakfast, tea time, or dessert.
What's the difference between a Danish Puff and a Kringle?
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While inspired by European Kringles, the version found in the US are typically
Wisconsin Kringles. Three layers make up a Kringle: a sweet, yeasted dough, an almond paste
filling, and a sweet icing. The confection is shaped into an oval for baking.
Danish Puffs have three layers as well but are a little less sweet and are
simpler to make. The layers consist of a pastry (like pie dough) base, a pâte à
choux layer, and icing. The pastries are baked in two long
rectangles.
With no yeast, no extended refrigeration time, no proofing, Danish Puffs are a
breeze to make.
How to make Almond Danish Puffs
Start with the pastry layer. This is like pie dough. Chunks of butter are cut
into flour and brought together with a bit of ice water. This does need a
little bit of time to rest in the fridge, but only a bit.
Next, you'll whip up a pâte à choux for the second layer. Choux is the
pastry that is the base of a cream puff. It's a cooked dough with eggs beaten
in. Making it is super quick!
You'll bake this. Since the choux dough is spread onto the pastry layer, not
dolloped like for cream puffs, it won't puff up as much. It does get light and
airy, though.
Last, you'll drizzle an almond icing over the top and sprinkle with toasted
almonds.
[NOTE: be sure to toast extra almonds as you'll snack on quite a few before
sprinkling. Trust me. I had to make a second batch the first time I made
this.]
Almond Danish Puffs
Base layer:
1 cup unbleached, all-purpose flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter, chilled
2-4 tablespoons ice water
Second layer:
1 cup water
1/2 cup unsalted butter
pinch salt
1 cup unbleached, all-purpose flour
3 eggs
3/4 teaspoon almond extract
Icing:
1/2 cup sliced almonds
2 tablespoons unsalted butter, room temperature
1 1/2 cup powdered sugar
2 1/2 tablespoons milk
1/2 teaspoon almond extract
Preheat oven to 350. Line a cookie sheet with parchment paper.
Put flour in a bowl. Spoon out about 1 tablespoon flour and sprinkle on
countertop. Whisk salt into flour in bowl. Coat butter in flour on
countertop. Use a rolling pin to pound butter-coated flour to about 1/2-inch
thickness. Break butter into 1-inch pieces and add to bowl along with any
remaining flour. Toss well with a fork.
Sprinkle water over top, one tablespoon at a time, tossing with a fork, just
until the dough will hold together when pressed. Divide into two pieces,
wrap in plastic wrap, and refrigerate 30 minutes.
Roll each piece into a 12x4-inch rectangle and place on prepared cookie
sheet.
Make the second layer. Bring water, butter, and pinch salt to a low boil.
Turn off heat. Immediately add flour, stirring until combined.
Working quickly, add the eggs one at a time, stirring vigorously with a
wooden spoon until incorporated. Stir in almond extract.
Spread half of this mixture onto each rectangle.
Bake for 1 hour until it is a deep gold color. Place pan on a wire cooling
rack to cool completely. It will deflate as it cools.
Make icing. Toast almonds in a pan over medium-low heat until toasted and
lightly brown. Set aside.
Beat butter until fluffy. Add powdered sugar and beat until combined. Mix in
milk and almond extract and beat for 2 minutes. Icing should be thin but
spreadable. Adjust with more milk or sugar as needed. Spread onto cooled
pastries and sprinkle with nuts.
Let icing set at least 20 minutes before slicing and serving. For best
results, wrap leftovers and store at room temperature.
Make Danish Puffs for breakfast this weekend...you know you want
to!
