With a flaky pastry, almond puff center, sweet glaze, and under a half hour of prep, this treat is perfect for weekend brunch, holiday celebrations, or anytime you want to feel a little bit fancy — without a lot of work.
- Preheat the oven to 350°F.
- To make the pastry, add the flour to a medium bowl. Using a fork, cut in the cold butter until the mixture is incorporated and looks like large crumbs.
- Drizzle in the cold water and mix to combine.
- Pat the dough into a ball, and divide it in half.
- On an ungreased baking sheet, gently press one half of the dough into a 12x3-inch rectangle. Repeat with the other half of the dough, leaving 3” between the rectangles.
- To make the almond puff, combine the butter, water, and salt in a medium pan over medium-high heat, and bring to a boil.
- Remove from the heat and stir in the almond extract. Add the flour, stirring constantly, until the flour is fully incorporated and the dough is smooth and forms a big ball in the pan.
- Stir in 1 egg at a time, beating well after each addition, until smooth. Divide the puff and spread evenly over each pastry.
- Bake for 1 hour, or until the puff is golden brown. Let cool completely, about 30 minutes.
- Meanwhile, to make the glaze, in a small bowl, whisk together the powdered sugar, milk, and vanilla until completely incorporated.
- Spread the glaze evenly over the top of each puff and sprinkle with almonds.
- Slice the Danish puff into 1 ½-inch pieces and enjoy. Leftovers may be stored in an airtight container for up to 5 days.
Recipe courtesy of Dinner Bell Co-op member Donna Luehmann (Lewiston, MN)