Elegant Pastry Dessert

Almond Danish Puff is an elegant and surprisingly easy pastry dessert. With a handful of everyday ingrediants and a few minutes of strong stirring you can wow the family or serve this at a Baby Shower, church function, or clubhouse pot-luck.

The base layer is a butter shortcrust topped with an almond choux pastry and lightly glazed with icing or powdered sugar and sprinkled with toasted almonds. Choux is magical in this pastry. Only you will know how fast and easy it went together.

There are just a couple of tricks to make the pastry dessert successful:

1. Use a pastry cutter instead of a fork to make the shortcrust. The less you work the dough the better.

Cut the butter into the flour

2. Have ALL your ingredients measured and ready to go before you turn the heat under the pot for your choux. You won’t have time to measure and pour.

3. Less is more when it comes to the icing. I like a thin drizzle to hold the nuts in place.

drizzle your frosting over the pastry

Almond Danish Puff

Elegant flakey dessert pastry for special occasions
Course Dessert
Cuisine Classic American
Servings 12
Calories 172 kcal



  • 1/2 cup butter
  • 1 cup flour
  • 2 tbsp water

Choux Pastry

  • 1/2 cup butter
  • 1 cup water
  • 1 tsp almond extract
  • 1 cup flour
  • 3 eggs


  • 1/2 cup powdered sugar
  • 1 tbsp butter melted
  • 1 tsp vanilla
  • 1 to 2 tbsp warm water


  • 1/2 cup sliced almonds


  • Heat oven to 350°


  • Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp water over mixture; mix with fork. Round into ball; divide in half. On parchment paper covered ungreased baking sheet, pat each half into strip 12 x 3 inches. Strips should be about 3 inches apart.

Choux Pastry

  • In saucepan heat 1/2 cup butter and 1 cup water to a rolling boil. Remove from heat and 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. Divide in half; spread each half evenly over strips. Bake about 60 minutes, until topping is crisp and nicely browned. Cool.


  • Frost with Glaze and sprinkle generously with nuts.


Calories: 172kcalCarbohydrates: 33gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 44mgSodium: 52mgPotassium: 83mgFiber: 1gSugar: 16gVitamin A: 113IUCalcium: 48mgIron: 1mg

Jazz it up

There isn’t a lot you can do to make this recipe better but here are are a couple of options:

  • Toast your almonds in a pan before sprinkling on the dessert. It adds color and a nice flavor.
  • Use less icing and finish with a dusting of powdered sugar right before serving. There is no sugar in the dough or pastry so you can always add a bit more to the top.
almond danish puff right out of the oven

Special Notes:

The original inspiration for this recipe comes from a 1970’s cookbook – I’m still trying to track it down or find it in the attic.