AuthorStacy SaundersCategoryBreads, Breakfast, DessertsDifficultyIntermediateDangerously delicious pastry
Servings: 2 danish puffs (enough for 10 people)
Smart balance dairy free spread
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Put flour in a small bowl. Cut df butter into small pieces, and then add to the flour. Mix the df butter with flour using a pastry cutter, a fork, or your fingers until the texture is like a coarse meal.
Add 2 TB of cold water, & stir gently. Then add remaining TB, one at a time, until the dough comes together into a ball. You may not need all 4.5 TB of water.
Cover and chill in the fridge.
Combine df butter and water in a medium size saucepan and bring to a boil.
Remove saucepan from heat and add gf flour. Stir together until it's smooth. Cool for a few minutes.
While the mixture is cooling, put 3 egg yolks and 6 TB of water into a bowl. Then whisk together until fully combined.
Add egg mixture to the saucepan and beat with electric mixer at medium speed. Beat in vanilla/almond extract until the mixture is thick & creamy.
Take the chilled crust ball out of the fridge. Split it in half and roll each half out on the parchment paper. Roll each into a 12x3 inch rectangle/oval shape.
Split the pastry mixture in half and spread over each crust, leaving a 1/4" border all around.
Bake at 350°F for 1 hr or until puffed and browned. Cool completely.
Combine powdered sugar, df butter, vanilla, and 1 TB of warm water. Whisk until it's smooth, adding 1 more TB if needed. It should be a consistency that's thicker than glaze but thinner than regular frosting. Split in half and spread over each danish puff.
Slice the puffs into 1" strips, then feast! Store under a towel or parchment paper on the counter overnight.
You can freeze the extra slices. It's not as good as it is fresh. Some desserts reheat better than others.
To reheat, thaw on the counter or pop in the microwave for 10-20 sec. If you do the microwave the frosting will be pretty melted while the puff is a little cold.
Eating this Danish Puff was like reliving so many memories of my childhood with my family. We used to have family nights every Monday evening. We'd sing hymns, share a spiritual message, play games, and eat "refreshments". With 7 kids it was fun, chaotic, and occasionally even reverent 😜! Danish Puff was picked often for dessert, especially since it's my dad's favorite. It's been at least 4 years since I've had it, and it was so delightful to eat it again! Although it tasted slightly different, I am so happy with how it turned out.
Better watch out with this recipe, make sure you have other people to share it with, or you might accidentally eat an entire puff by yourself. It's dangerously delicious. In fact, I'm going to have to go get some out of my freezer, all this writing about it is making me hungry...
Recipe slightly adapted from Kumquat Gluten Free Ratio Rally...Danish Puff
Glaze recipe adapted from Betty Crocker Danish Puff
Ingredients
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Put flour in a small bowl. Cut df butter into small pieces, and then add to the flour. Mix the df butter with flour using a pastry cutter, a fork, or your fingers until the texture is like a coarse meal.
Add 2 TB of cold water, & stir gently. Then add remaining TB, one at a time, until the dough comes together into a ball. You may not need all 4.5 TB of water.
Cover and chill in the fridge.
Combine df butter and water in a medium size saucepan and bring to a boil.
Remove saucepan from heat and add gf flour. Stir together until it's smooth. Cool for a few minutes.
While the mixture is cooling, put 3 egg yolks and 6 TB of water into a bowl. Then whisk together until fully combined.
Add egg mixture to the saucepan and beat with electric mixer at medium speed. Beat in vanilla/almond extract until the mixture is thick & creamy.
Take the chilled crust ball out of the fridge. Split it in half and roll each half out on the parchment paper. Roll each into a 12x3 inch rectangle/oval shape.
Split the pastry mixture in half and spread over each crust, leaving a 1/4" border all around.
Bake at 350°F for 1 hr or until puffed and browned. Cool completely.
Combine powdered sugar, df butter, vanilla, and 1 TB of warm water. Whisk until it's smooth, adding 1 more TB if needed. It should be a consistency that's thicker than glaze but thinner than regular frosting. Split in half and spread over each danish puff.
Slice the puffs into 1" strips, then feast! Store under a towel or parchment paper on the counter overnight.
You can freeze the extra slices. It's not as good as it is fresh. Some desserts reheat better than others.
To reheat, thaw on the counter or pop in the microwave for 10-20 sec. If you do the microwave the frosting will be pretty melted while the puff is a little cold.