Karens Bakery Danish Puff Pastries Cookies, layers of Pastries With Vanilla crème filling 16.9 oz | 96 Layers of Puff Pastry | Sold by Essential Products

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All Purpose Flour - This is really the best. Gluten-free, a nut flour, or even a bread flour just doesn't produce the same results.

Danish Puffs, or also just a "Danish," are typically layered laminated pastries that are often filled with different fruits or nuts, like a Danish Kringle. This pastry, however, is much more of a puff pastry, which does not use the traditional Danish pastry viennoiserietradition that requires yeast (think croissant). Instead, this Danish Puff Pastry uses a choux (pronounced "shoe") pastry dough - more on that below.

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The Frosting is the sole source of the sweetness of the entire pastry. But truly, it's all you need. Butter - Yes, more. This recipe is NOT, I repeat NOT one for the faint of butter heart. And again, we prefer to use a salted butter for this, to not have to add any additional salt. Cut butter in WELL. This is probably the most important tip. You want to make sure that the butter and flour are very well incorporated because otherwise, you'll have a crust that doesn't shape well and (even worse) when it's baked, it'll end up tasting floury, instead of like a crumbly butter crust. Cream your butter first with your electric blender. Then slowly add the sugar. While you can just cream them all together, this will make it easier to keep the sugar in the bowl while the mixer is going.

Confectioner's Sugar - The only added sweetness added to this pastry, but it's the exact amount that you need! Your dough should shape nicely and feel well together and slightly moist. If it doesn't, and it's too crumbly to shape, then your dough is too dry. Before shaping, return it to the bowl and then add a tablespoon of water to bring up the moisture. Butter - Lots and lots o' butta! While I know more baker purists say that unsalted butter is the best to bake with, but we like to make things as easy as possible (especially when it comes to baking), and so we use a salted butter because it means not having to add any salt.Maraschino Cherries - A little pop of color and sweetness. Yes, yes, not a typical ingredient around here, but it's all part of the nostalgia when it comes to this recipe! Keep whisking VIGOROUSLY. Can you tell how important this step is now? Basically, think of how you whisk fast now, and take that up a notch. If the choux is whisked too slowly, then it will become clumpy, burned, and/or scrambled eggy dough. So why is this called a Danish puff? No idea. My husband had no idea what the origin is as he is not Danish, all he remembers is that he has been eating this pastry since he was the age of our young kids. And really, aren't those memories some of the most important when it comes to a good recipe? Ingredients Needed Once your dough is ready, split the dough in half and add to a parchment-lined baking sheet to shape them into flat 12 inch long, 3 inch wide strips. Merry Christmas and Happy Holidays, friends! May you have a safe holiday full of delicious food and traditions (and food traditions!). Our Danish Puff Pastry is certainly one of ours that I hope our girls have just as many fond memories of it as my husband does. Other Holiday Favorites