Danish Almond Puff Recipe

Danish Almond Puff is that special kind of homemade pastry that never fails to impress, no matter the occasion. Buttery and tender with a crisp, golden crown, and finished with delicate almond glaze and crunchy nuts, it’s the perfect marriage of Scandinavian simplicity and home-baked comfort. The best part? It looks fancy enough for guests but is sneakily simple to make, using ingredients you probably have at home. If you’re searching for a breakfast treat, afternoon pick-me-up, or show-stopping potluck contribution, this recipe has you covered.

Ingredients You’ll Need

The magic of Danish Almond Puff lies in just a handful of pantry staples and classic flavors. Every component, from the flaky base to the luscious glaze, plays a key part in this pastry’s delicate balance of crisp, creamy, and nutty flavors.

• All-purpose flour (2 cups total): The backbone of both the crust and the choux-style topping for perfect structure and lightness.
• Butter (1 cup total, divided): Unsalted is best; it brings unbeatable richness and that signature tender crumb.
• Water (1 cup plus 2 tablespoons, divided): Start with cold water for the base, and use it hot for the choux layer—a secret to puffiness!
• Eggs (3 large): These create the shiny, airy top that rises and crisps in the oven.
• Almond extract (2 teaspoons, divided): A little goes a long way to infuse the pastry and glaze with fragrant, distinctly Danish flavor.
• Sliced almonds (1/2 cup): Toast these if you like extra crunch and a deeper nutty taste.
• Confectioners’ sugar (1 cup): The foundation of the smooth, sweet glaze draped over the top.
• Milk (1 tablespoon): Just enough to create a pourable icing that sets up beautifully.

How to Make Danish Almond Puff

Step 1: Mix and Shape the Dough Base

Let’s get started by making that ultra-tender, buttery crust! In a medium bowl, use a pastry blender or your fingertips to work 1/2 cup of butter into 1 cup of flour until the mixture looks like coarse crumbs. Stir in 2 tablespoons of water—a little at a time—until a soft dough forms. Divide the dough in half and shape each into a rough log, then pat each out into a rectangle, about 12 inches long and 3 inches wide, directly onto an ungreased baking sheet. Don’t stress about perfection; a slightly rustic shape only adds charm!

Step 2: Whip Up the Cream Puff Layer

Now for the part that gives Danish Almond Puff its signature lift: In a medium saucepan, bring 1 cup water and 1/2 cup butter to a boil. Remove from the heat immediately, dump in 1 cup flour and 1 teaspoon almond extract, and stir swiftly until a thick ball of dough forms. Here’s the secret—let it cool for about two minutes, then beat in the eggs, one at a time. Go slowly and beat well after each addition! You’ll know it’s right when the dough becomes shiny, smooth, and almost silky.

Step 3: Spread and Bake

Using a spatula, divide the choux-like dough evenly over the two rectangles on your baking sheet. No need to be too fussy—just spread it right over the base, all the way to the edges. Pop the tray into a preheated 350°F (175°C) oven. Bake for 50 to 60 minutes. The magic happens as the topping puffs and turns crisp and golden. It may deflate slightly as it cools—this is normal and expected! Let it cool completely on the baking sheet.

Step 4: Make the Almond Glaze

While the pastry cools, whip up the fastest glaze ever! In a small bowl, whisk together 1 cup confectioners’ sugar, 1 tablespoon milk, and 1 teaspoon almond extract until smooth and drizzle-able. If it’s too thick, add another splash of milk; too thin, a sprinkle more sugar.

Step 5: Glaze and Decorate

Here comes the fun (and photogenic) finale. Drizzle the sweet almond glaze generously over the completely cooled Danish Almond Puff. Finish with a shower of sliced almonds—let them tumble wherever they please. If you love extra crunch, give those almonds a quick toast before sprinkling. Once the glaze sets, you’re ready to slice and savor!

How to Serve Danish Almond Puff

Garnishes

For a finishing touch, try dusting your Danish Almond Puff with a whisper of extra confectioners’ sugar just before serving. A little lemon zest also punches up the freshness, and if you’re feeling bold, a few extra toasted almonds give an added nutty snap. Serve on a bright, patterned platter to make the almond glaze pop!

Side Dishes

Pairing options are simple yet stunning: think tangy fresh berries, a bowl of ripe cherries, or a fruit salad dressed with mint. For a Danish-style breakfast, serve thin slices alongside creamy yogurt, good coffee, or a pot of black tea. The pastry’s buttery notes love something bright and fresh on the side.

Creative Ways to Present

Slice your Danish Almond Puff into elegant fingers for easy sharing at a brunch buffet or cut on the diagonal for bakery-style appeal. For holidays, decorate the top with colored sugar sprinkles or piped chocolate. You can even make mini puffs by shaping individual rectangles for individual servings—great for parties or gifting!

Make Ahead and Storage

Storing Leftovers

Store any leftover Danish Almond Puff tightly covered at room temperature for up to two days. If your kitchen is especially warm or humid, place it in the refrigerator. Just be sure to let it come to room temperature before serving again for the best flavor and texture.

Freezing

Want to save some for later? Freeze the baked but unglazed Danish Almond Puff, well-wrapped, for up to two months. Thaw completely at room temperature, then glaze and garnish fresh before serving. This trick even works if you want to bake ahead for potlucks or holidays.

Reheating

If you’d like to regain a little of that just-baked crispness, slide your Danish Almond Puff pieces into a 300°F oven for about 5 minutes. This revives the pastry without drying it out and keeps the almond glaze glossy and irresistible.

FAQs

Can I use another extract instead of almond?

Absolutely! Try vanilla or even orange extract for a different (but equally delicious) twist. Each extract gives its own unique aroma to the Danish Almond Puff, so you can experiment with what you love.

Why did my pastry deflate after baking?

A little deflation is actually normal for Danish Almond Puff. The choux-style top puffs up dramatically in the oven and may sink slightly as it cools—it gives the pastry its signature chewy layer under the crisp crust.

Can I make mini versions of Danish Almond Puff?

Definitely! Just divide both doughs into smaller portions and shape into mini rectangles. Adjust the baking time, checking for golden brown color after about 35 minutes, and glaze as usual.

What if I don’t have sliced almonds?

No worries! You can swap in chopped almonds, or even walnuts or pecans for a crunchy topping. Toast them lightly for best flavor before sprinkling over the glaze.

Is this recipe suitable for beginners?

Yes, Danish Almond Puff is a fantastic starter recipe for anyone new to baking with choux-style dough. The steps are forgiving, and the rewards are impressive—you’ll feel like a pastry pro after your very first try!

Final Thoughts

There’s a reason Danish Almond Puff is a beloved classic—it’s easy, elegant, and never fails to make people smile. Invite some friends over, brew a strong coffee, and surprise everyone with this delectable slice of Scandinavian happiness. You deserve the joy of baking (and eating) it!

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