Danish Puff Pastry

“This is a very elegant looking dessert and is always a tremendous hit. It’s not to hard to make either. A good hint – dampen hands with water to help in shaping the lower crust, and a rubber spatula works well for putting the top layer on. A favorite of my husband to bring in to work.” – Calla Ferre

“One of my favorite that Mom would make. I’d eat an entire coffee cake on my own if I didn’t control myself. I’ve brought this to rehearsals with the Davis Chorale for our break. Goes great with coffee or tea in the morning.” – April Ferre

Danish Puff Pastry

Course: Pastries
Cuisine: Danish


  • 1/2 Cup Butter Softened
  • 1 Cup All-Purpose Flour
  • 2 Tablespoons Water
  • 1/2 Cup Butter
  • 1 Cup Water
  • 1 Teaspoon Almond Extract
  • 1 Cup All-Purpose Flour
  • 3 Eggs
  • 1 1/2 Cup Powdered Sugar
  • 2 Tablespoons Margarine or Butter Softened
  • 1 1/2 Teaspoons Vanilla
  • 1 to 2 Tablespoons Water Warm
  • Almonds Sliced


  • Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour until particles are the size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix with fork. Gather pastry into a ball; divide into halves. Pat each half into a 12×3-inch long rectangle on an ungreased cookie sheet. Rectangles should be about 3 inches apart.
  • Heat 1/2 cup butter and 1 cup water to a rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. (Topping will shrink and fall, forming the custardy top). Spread with powdered sugar glaze; sprinkle with nuts. Makes 2 Coffee Cakes (5 to 6 servings each)
  • Powdered Sugar Glaze: Mix 1 1/2 cup powdered sugar, 2 tablespoons margarine or butter and 1 1/2 teaspoon vanilla. Stir in 1 to 2 tablespoon warm water, 1 teaspoon at a time, until smooth and of desired consistency.


Self-rising flour can be used in this recipe.

Recipe – Calla Ferre – From Gold Metal Century of Success Cookbook, 1979