Raspberry Almond Danish Puff (Get Cooking)


Raspberry Almond Danish Puff (Get Cooking)

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    Servings and Ingredients

    1 c. flour
    ⅛ tsp. salt
    ½ c. butter, softened, and cut into pieces
    2 tbsp. water
    Puff Dough
    ½ c. butter
    1 c. water
    ½ tsp. almond extract
    ½ tsp. vanilla extract
    1 c. flour
    3 eggs
    2 c. powdered sugar
    2 tbsp. butter, melted
    ½ to 1 tsp almond extract
    ½ tsp. raspberry extract
    2 to 3 tbsp warm milk
    ½ c. sliced toasted almonds
    ½ c. fresh raspberries


    1. Preheat oven to 350 degrees.
    2. To make pastry, place flour and salt in medium bowl. Cut in butter, using pastry blender or a whisk, until particles are size of coarse crumbs. Sprinkle with water; toss with fork.
    3. Gather pastry into a ball; divide in half. Pat each half into 12-by-3-inch rectangle and place about 3 inches apart on a large ungreased baking sheet. Leave 3 inches on either side of each piece of dough for expansion.
    4. To make puff dough, bring butter and water to rolling boil in a 2-quart saucepan; remove from heat. Quickly stir in almond and vanilla extracts and 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 over each rectangle.
    5. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
    6. To make glaze, combine powdered sugar, almond and raspberry extracts and 2 tablespoons warm milk in a medium bowl. If glaze is too thick and not spreadable, stir in a bit more milk. Drizzle or spread over top of pastry; sprinkle with toasted almonds and fresh raspberries. Slice to serve.

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, September 9, 2016.