Danish Almond Puff Pastry

Make two “puffs” 6-8 servings each

Recipe adapted from beyerbeware.net


To print recipe click here



Don't be intimidated by the "puff pastry" part in the title.  It's not the kind that requires hours of work like you see on the Great British Bake Off.  I make it in the food processor.  This is the kind of pastry that melts in your mouth.  If you love almond, this is the pastry for you.  Perfect for brunch or a little something special to go with your morning cup of coffee.  Enjoy.




Flaky crust layer


1/2 cup butter

1 cup sifted flour

2 TBSP cold water


Egg Bread Layer


1 cup water

1/2 cup butter

1 tsp almond extract

1 cup flour

3 eggs


Icing Glaze


2.5 cups powdered sugar

1/4 butter, melted

1 tsp vanilla extract

1 tsp almond extract





Flaky Crust Layer


Cut the butter into the flour and sprinkle with water while mixing with a fork.*

Form into a ball and divide dough in half.

Press (or roll) each half into an oval that is roughly 12” by 3” on a parchment paper lined cookie sheet.


Egg Bread Layer


Bring the water and butter to an almost boiling temperature (211 degrees) but remove from heat just before it boils.

Stir in the extracts and flour.

Stir constantly to keep from having lumps.

Add the eggs, one at time, stirring to combine completely.

Spread the half of the dough over each oval crust.  Bake at 350 degrees for 50-60 minutes or until golden brown.


Icing Glaze


Mix icing ingredients together.  Thin with milk or 1/2 and 1/2 if needed.  Spread over puffs while they are warm (not hot).


Note:  While baking, the pastry will be high, like a cream puff.  If will fall when you remove it from the oven - but that is normal.


*I used my food processor to make the dough.  Pulse ingredients until large crumbs form.  Then form into a ball.



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© 2016  by Baked by Bobi

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