
Danish Puff Pastry
A flakey shortbread crust with custardy Pate a Choux top and powdered sugar frosting.
Ingredients
Butter Crust
- 1 1/2 cups flour
- 1/2 cup butter
- 2 tbsp cold water
Pate a Choux Puff
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 1 teas almond extract
- 3 eggs
Frosting
- 2 tbsp butter
- 1 1/2 cups powdered sugar
- 1-2 tbsp water
- 1/2 teas vanilla
- 1-3 drops food dye
Instructions
Crust
- Mix butter into flour until it resembles fine crumbs. Add water until dough begins to form into a ball.
Pastry Puff
- Combine water and butter in a small saucepan. Bring to a boil. Add flour and beat until it forms a ball. Remove from heat. Add extract. Beat in eggs one at a time.
Assembly
- Divide crust dough into two balls. Pat each one into a circle on parchment lined cookie sheet. Top each with half of the pate a choux dough.
- Bake for 40-45 minutes at 350 degrees, until light golden brown. Cool ten minutes.
- Mix together frosting ingredients. Spread desired amount over each pastry. Serve warm or room temperature.
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