Dangerously delicious pastry
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.
0 servings