If you are a fan of Trader Joe's kringles (WHO ISN'T?), you will fall in love with this Danish Puff recipe. Sweets for breakfast are kinda my jam...see cinnamon roll biscuit cake, cream cheese danishes, lemon zucchini coffee cake, and dutch baby German pancakes, to name just a few of my favorites.
Danish Puffs just landed themselves on the favorite breakfasts list.
With three layers - a flaky pastry, an almond pâte à choux (pronounced shoo...the pastry used to make cream puffs), and an almond icing - Danish Puffs are a delight for breakfast, tea time, or dessert.
What's the difference between a Danish Puff and a Kringle?
While inspired by European Kringles, the version found in the US are typically Wisconsin Kringles. Three layers make up a Kringle: a sweet, yeasted dough, an almond paste filling, and a sweet icing. The confection is shaped into an oval for baking.
Danish Puffs have three layers as well but are a little less sweet and are simpler to make. The layers consist of a pastry (like pie dough) base, a pâte à choux layer, and icing. The pastries are baked in two long rectangles.
With no yeast, no extended refrigeration time, no proofing, Danish Puffs are a breeze to make.
How to make Almond Danish Puffs
Start with the pastry layer. This is like pie dough. Chunks of butter are cut into flour and brought together with a bit of ice water. This does need a little bit of time to rest in the fridge, but only a bit.
Next, you'll whip up a pâte à choux for the second layer. Choux is the pastry that is the base of a cream puff. It's a cooked dough with eggs beaten in. Making it is super quick!
You'll bake this. Since the choux dough is spread onto the pastry layer, not dolloped like for cream puffs, it won't puff up as much. It does get light and airy, though.
Last, you'll drizzle an almond icing over the top and sprinkle with toasted almonds.
[NOTE: be sure to toast ekstraalmonds as you'll snack on quite a few before sprinkling. Trust me. I had to make a second batch the first time I made this.]
Almond Danish Puffs
1 cup unbleached, all-purpose flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter, chilled
2-4 tablespoons ice water
1 cup water
1/2 cup unsalted butter
1 cup unbleached, all-purpose flour
3/4 teaspoon almond extract
1/2 cup sliced almonds
2 tablespoons unsalted butter, room temperature
1 1/2 cup powdered sugar
2 1/2 tablespoons milk
1/2 teaspoon almond extract
Preheat panggangan to 350. Line a cookie sheet with parchment paper.
Put flour in a bowl. Spoon out about 1 tablespoon flour and sprinkle on countertop. Whisk salt into flour in bowl. Coat butter in flour on countertop. Use a rolling pin to pound butter-coated flour to about 1/2-inch thickness. Break butter into 1-inch pieces and add to bowl along with any remaining flour. Toss well with a fork.
Sprinkle water over top, one tablespoon at a time, tossing with a fork, just until the dough will hold together when pressed. Divide into two pieces, wrap in plastic wrap, and refrigerate 30 minutes.
Roll each piece into a 12x4-inch rectangle and place on prepared cookie sheet.
Make the second layer. Bring water, butter, and pinch salt to a low boil. Turn off heat. Immediately add flour, stirring until combined.
Working quickly, add the eggs one at a time, stirring vigorously with a wooden spoon until incorporated. Stir in almond extract.
Spread half of this mixture onto each rectangle.
Bake for 1 hour until it is a deep gold color. Place pan on a wire cooling rack to cool completely. It will deflate as it cools.
Make icing. Toast almonds in a pan over medium-low heat until toasted and lightly brown. Set aside.
Beat butter until fluffy. Add powdered sugar and beat until combined. Mix in milk and almond extract and beat for 2 minutes. Icing should be thin but spreadable. Adjust with more milk or sugar as needed. Spread onto cooled pastries and sprinkle with nuts.
Let icing set at least 20 minutes before slicing and serving. For best results, wrap leftovers and store at room temperature.
Make Danish Puffs for breakfast this weekend...you know you want to!
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