Danish Puff Pastry

This Danish Puff Pastry recipe is an elegant classic, made with three layers of delicious almond-flavored pastry with spectacular textures.

Start by making an easy shortcrust, then top it with an airy choux. Bake, then cover the whole thing with sweet frosting and slivered almonds!

For many, Danish Puff Pastry, aka “danish puff”, or “almond puff” is a cherished family secret recipe.

You might have an aunt or a grandmother who brought this fancy-looking pastry to holiday gatherings, or maybe you had a bite of one at a friend’s house at some point.

And you would know if you’d had this! Danish puff is such a delicious treat, with layers of buttery, flaky, airy pastry, the perfect amount of sweetness, and plenty of almonds.

The recipe is somewhat complicated, which is why your aunt/grandma/friend could keep it a secret for all these years. But I’m here to share all of the Danish Puff Pastry details with you, including step-by-step photos and a video!

If you’re looking for a simpler, shortcut Danish recipe, try making my Cheese Danish or Crescent Roll Danish Braid. Both are baked with pre-made dough.

Danish Puff Pastry Recipe Highlights

• Wonderful Textures – This is the beauty of the classic Danish Puff Pastry. A layer of crust is topped with a layer of choux pastry – the same pastry used to make creme puffs and churros. It’s airy, light, chewy, and a wonderful contrast to the other textures here. My favorite part is that you don’t need any yeast to make this!
• Traditional Flavors – I haven’t changed much from the original old-fashioned recipes for Danish Puff that I’ve found online. It’s perfect as it is, rich, buttery, and flavored with vanilla and almond extracts.
• Detailed, Step-by-Step Instructions – Making this special dessert is fun, but can be challenging if you aren’t familiar with making shortcrust or choux dough. Don’t worry though! If you follow along and read through the post, I’ll share all of my best tips and tricks.

Ingredients For Danish Puff Pastry

Here’s what you need to make this Brunch treat or holiday dessert:

Complete list of ingredients and amounts can be found in the recipe card below.

• Shortcrust Pastry Ingredients: For the bottom layer of the danish, all you need is flour, cold butter, and cold water.
• Choux Pastry Ingredients: The process starts by heating up milk, water, and butter. Then we’ll mix in all-purpose flour, salt, almond extract, and beaten eggs.
• Almond Frosting Ingredients: Softened butter, powdered sugar, and milk, flavored with almond and pure vanilla extracts.
• Toppings: Sliced blanched almonds are a must! You can also top this with maraschino cherries or shredded sweetened coconut.

How To Make Danish Puff Pastry

Recipe Tips

• Baking Time: The pastry should bake at a higher temperature for 30 minutes, then at a slightly lower temp for another 30 minutes. If the pastry is undercooked, it will collapse. 
• Browning: Because we’re baking this for so long, the pastry will brown quite a bit. Baking on the lowest oven rack is ideal.
• Cooling: Don’t add the icing to the pastry until it is completely cooled. For this recipe, you don’t want the frosting to melt!
• Icing Texture: If you want the frosting a bit thinner, add a small amount of extra milk while beating.
• Toppings: Choose your favorite! Danish Puff works with slivered almonds, shredded coconut, maraschino cherries, or a combination of all three. 

Storing Tips

• Once you’ve made this Danish Puff Pastry, you will want to serve it as soon as possible. It’s best within 1-2 days.
• Store it in an airtight container on the counter if needed. Keep it unsliced until you’re ready to serve.
• You can freeze Danish Puff Pastry without the icing. Wrap it well and store it in the freezer for up to a month. Thaw at room temperature, then add the icing and toppings before serving.

More Tasty Brunch Recipes

This Danish pastry is perfect for breakfast, brunch, or as a dessert. Serve with fresh fruit and other delicious brunch-y treats! Here are some of my other favorite brunch recipes to fill your party menu:

• Smoked Salmon Platter
• Cinnamon Coffee Cake
• Mini Quiche
• Bisquick Breakfast Casserole
• Raspberry Sorbet Bellini

Recipe FAQs

Are Danish Pastries from Denmark?

In Denmark, they make many types of pastries! This Danish Puff Pastry most closely resembles a Danish Kringle pastry, which is often made at Christmastime.

Can I make only half of the recipe?

You certainly can, although I’ve never had any leftovers when I’ve taken two loaves of this puff pastry danish to a party!

Can you add fillings to Danish Puff Pastry?

Because we’re baking the shortcrust and the choux together, I don’t suggest adding any fillings. Moisture from fruit fillings will prevent the dough from rising properly in the oven.

If you like, add fruit fillings like blueberry or raspberry pie filling or jam to the danish before serving.

More Sweet Breakfast Recipes

Baked Oatmeal Cups

Homemade Apple Pie Filled Cinnamon Rolls

German Pancake (Dutch Baby Pancake)

Best French Toast Casserole

All Breakfast→

Danish Puff Pastry is a classic recipe, and for good reason! Learn how to make this old-fashioned treat and share it with the next generations too.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

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Danish Puff Pastry

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Author: Diana

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Danish Puff Pastry is an elegant classic, made with three layers of delicious almond-flavored pastry with wonderful flavor and textures.

16 Servings

Danish Puff Pastry is an elegant classic, made with three layers of delicious almond-flavored pastry with wonderful flavor and textures.

Recipe Video

Equipment

• Saucepan
• Stand-mixer
• Hand mixer
• Baking sheet

Ingredients 

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Shortcrust Pastry:

• ▢ 1 cup (120 g) all-purpose flour
• ▢ ½ cup (113 g) unsalted butter cold and cubed
• ▢ 2 tablespoons water cold

Choux Pastry:

• ▢ ½ cup (120 ml) milk
• ▢ ½ cup (120 ml) water
• ▢ ½ cup (113 g) unsalted butter
• ▢ 1 cup (120 g) all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon almond extract
• ▢ 3-4 eggs see note 1

Icing:

• ▢ ¼ cup (57 g) unsalted butter softened
• ▢ 1 cup powdered sugar sifted to remove lumps
• ▢ 2 tablespoons milk
• ▢ ½ teaspoon almond extract
• ▢ ½ teaspoon pure vanilla extract

Topping

• ▢ ½ cup sliced blanched almonds or shredded sweetened coconut, and maraschino cherries

Instructions 

• Adjust the oven rack to the bottom, and preheat the oven to 350°F (180°C or 160°C if using a fan oven), and line a large half-size sheet pan with parchment paper or a silicone baking mat.

Make shortcrust pastry:

• In a mixing bowl, combine cold butter cubes with flour. Use a pastry cutter or your hands to mix until the texture resembles coarse sand with pea-sized chunks of butter.
• Gradually add cold water, 1 tablespoon at a time, until the dough comes together (about 2 to 2 ½ tablespoons in total).
• Divide the dough into two equal portions, each weighing around 130–140 grams. Shape each portion into a 3×12-inch log using your hands or a rolling pin dusted lightly with flour. Set aside.

Make the choux pastry:

• In a medium saucepan over medium heat, combine water, milk, and butter. Bring the mixture to a boil.
• Add the flour all at once, salt, and almond extract, then reduce the heat to low. Stir continuously with a spatula until a ball of dough forms and a thin film appears on the bottom of the pan. Remove from heat.
• Whisk 3 eggs in a measuring cup. Gradually add the eggs to the dough, about one egg at a time, mixing with a hand mixer between additions until smooth (this process takes about 3 minutes).
• Check the batter consistency by dipping the mixer whisks into the batter and lifting them out. The batter should form a “V” shape that breaks off. If it doesn’t, add a little more egg, mix, and test again. (You may need up to 4 or 3 ½ large eggs.)
• Divide the pâte à choux evenly between the two dough logs. Spread it out smoothly using an offset spatula.
• Bake in the preheated oven at 350°F (180°C) for 30 minutes. Then, reduce the temperature to 325°F (160°C) and bake for an additional 30 minutes.
• Remove from the oven and allow the pastry to cool completely.

Make the Icing:

• In a medium bowl, beat softened butter for 1 minute. Add powdered sugar and beat again until fully combined. Add milk, almond extract, and vanilla extract, then beat until the icing is light and fluffy.
• Spread the icing over the cooled pastries and sprinkle with sliced almonds. Slice into 2-inch pieces and serve.

Notes:

1. Eggs for Choux: Add the whisked eggs to the cooked dough little by little, mixing with a hand mixer as you go, until the mixture is smooth. You may not need all of the eggs to get the mixture to the right consistency, which is that it forms a V shape off of the beater and then breaks off. 
2. Baking Time: The pastry should bake at a higher temperature for 30 minutes, then at a slightly lower temp for another 30 minutes. If the pastry is undercooked, it will collapse. 
3. Toppings: Choose your favorite! Danish Puff works with slivered almonds, shredded coconut, maraschino cherries, or a combination of all three. 

Nutrition Information

Serving: 1slice, Calories: 232kcal, Carbohydrates: 20g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 91mg, Potassium: 48mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 503IU, Calcium: 23mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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