Almond Danish Puff

"This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Tara photo by Tara
photo by Jonathan Melendez photo by Jonathan Melendez
photo by gailanng photo by gailanng
photo by NorthwestGal photo by NorthwestGal
Ready In:
1hr 20mins




  • Heat oven to 350ºF.
  • Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
  • Sprinkle 2 tablespoons water over mixture; mix with fork.
  • Gather pastry into ball; divide in half.
  • Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
  • Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
  • Quickly stir in almond extract and 1 cup flour.
  • Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  • Add eggs; beat until smooth. Spread half of the topping over each rectangle.
  • Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
  • Spread with Creamy Almond Glaze; sprinkle with almonds.
  • Creamy Almond Glaze:

  • 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
  • Mix all ingredients until smooth and spreadable and glaze the Danish puff.

Questions & Replies

  1. Can Almond Danish puff be stored in the freezer?
  2. Can puff pastry be used?


  1. Thanks for posting this. I make this fairly often but my pie crust base didn't cling to the cream puff part. I tried your 2 tablespoons of water for the pie crust part and it was so much easier to pat out and when baked held on to the puff part.<br/> My D-I-L says 'I like this and it isn't even chocolate".
  2. From the list of steps, initially I though I'd grow old before completing the recipe, but actually it went together quickly. On second thought, it may be just too much of a sacrifice to share. ;-) Made for A/NZ #41 recipe tag.
  3. These were amazing! I sprinkled finely chopped pecans over the top of the glaze for an added touch. Will make these again soon!
  4. LOVED IT! Sarah, this might be the most delicious thing I've ever eaten, OVER-THE-TOP DELICIOUS! Edited to say OF THE 350 RECIPES I REVIEWED IN 2008, THIS WAS THE BEST. In fact, I think it's my favorite of the 650 recipes I've reviewed since joining zaar!
  5. Made this for the first time. I subbed 1/4 flour for almond flour (as I had no almond extract). Also subbed the almond extract for vanilla extract. Also, I had no confectioners sugar, so subbed regular granulated sugar. Of course it's more grainy but gave it texture. These are decent! And the pastry turned out well! I've never attempted puff pastry before.
    • Review photo by Tara


  1. Have always made this with halved Maraschino cherries on top, sometimes w/ chopped walnuts as well. I don't remember the glaze recipe, but the pictures here show a much larger amount than I remember- we made it with stripy drizzle, not solid coat of icing.
  2. In the icing, I add 1/2 tsp vanilla extract. Gives a "deeper" flavor. I discovered this recipe th Betty Crocker in my H.S. cooking class and been enjoying and sharing for almost 50 years now. May it always live on!
  3. After reading the review from “Pam in the Kitchen” I decided to give cream cheese icing a try. I used 4oz of softened cream cheese, 2 TBS of softened butter, 1 cup of powdered sugar and 2tsp +\- of almond extract (to taste, of course). I put that on one batch of Danish and then made another batch using the recipes icing as instructed, then I set my family loose on it. The cream cheese icing won unanimously. A delicious dessert just got even better!!
  4. See description



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