Danish Puff
- Servings: 10-12
A flaky pastry crust with a custard-like topping. Is a coffee cake so much like Danish pastry possible in so short a time? Just try it—you’ll see:
Ingredients
Dough
- ½ cup salted butter or margarine, softened
- 1/4 cup + 2 tablespoons brown rice flour
- 1/4 cup sorghum flour
- 1/4 cup oat flour
- 2 tablespoons tapioca starch
- 1/8 teaspoon xanthan gum
- 2 tablespoons water
Batter
- ½ cup salted butter or margarine
- 1 cup water
- 1 teaspoon almond or vanilla extract
- 1/4 cup + 2 tablespoons brown rice flour
- 1/4 cup sorghum flour
- 1/4 cup oat flour
- 2 tablespoons tapioca starch
- 1/8 teaspoon xanthan gum
- 3 eggs
- Confectioners’ Sugar Glaze (below)
- Chopped nuts
Directions
- Combine flours, starch and gum into two bowls.
- Heat oven to 350°. Cut ½ cup butter into the flour in one of the bowls. Sprinkle 2 tablespoons water over mixture; mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into strip, 12×3 inches. Strips should be about 3 inches apart.
- Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and flour from other bowl. Stir vigorously over low heat until mixture forms a ball, about 1 min. Remove from heat. Beat in eggs (all at once) until smooth and glossy.
- Divide in half; spread each half evenly over strips. Bake about 60 mins or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with Confectioners’ Sugar Glaze and sprinkle generously with nuts.
Confectioner's Glaze
Mix 1½ cups confectioners’ sugar, 2 tablespoons butter or margarine, softened, 1½ teaspoons vanilla and 1 to 2 tablespoons warm water until smooth and of spreading consistency.
Individual Danish Puffs Variation
Pat dough into 3-inch circles, using a rounded teaspoonful (1½ teaspoons) for each. Spread rounded tablespoonful (1½ tablespoons) batter over each circle, extending it just beyond edge of circle. Bake 30 mins. (Topping will shrink and fall slightly when baked.) Cool slightly. Frost puffs with glaze and sprinkle with nuts. 2 dozen.
Source: Betty Crocker’s Cookbook – 1972