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Slice of Danish Puff Pastry

Danish Puff Pastry

A flakey shortbread crust with custardy Pate a Choux top and powdered sugar frosting.
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Ingredients Method

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

Method
 

Crust
  1. Mix butter into flour until it resembles fine crumbs. Add water until dough begins to form into a ball.
Pastry Puff
  1. 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
  1. 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.
  2. Bake for 40-45 minutes at 350 degrees, until light golden brown. Cool ten minutes.
  3. Mix together frosting ingredients. Spread desired amount over each pastry. Serve warm or room temperature.