Danish Puff
It’s Christmastime and I’m pulling out some recipes that only come out this time of year.
It’s Mom’s recipe. As I study this little piece of greasy paper, my mind floods with all sorts of loving thoughts as I pull out this well-worn, well-used recipe. I see her writing and I can envision her in her perfectly organized kitchen preparing yet another recipe for Christmas that we all love. Donning a Christmas apron, of course, ironed and starched! I actually am wearing one today that she made me many Christmases ago.
Today it’s Danish Puff and we have had it at Christmas-time as long as I can remember. I hope you will take the time to make it. You might want to double the recipe as it goes very quickly with our family.
- For Crust:
- 1 C flour
- ½ C butter
- 2 T water
- For Topping:
- ½ C butter
- 1 C water
- 1 t almond flavoring (I use more)
- 1 C flour
- 3 eggs.
- For frosting:
- 2 T butter
- 2 C powdered sugar
- ⅛ C milk (approximately)
- ¼ C broken nuts
- ½ C red and green maraschino cherries
- For Crust: In a large bowl add flour and butter. With pastry cutter or two knives, cut in until mixture is crumbly. Add water, stir together and form a ball. On large cookie sheet, slice ball in half, then form into 2 ovals (approximately 5"x 7".)
- For Topping: Bring butter and water to boil in saucepan. Remove from heat and add flavoring, flour and stir quickly. Then add one egg at a time, stirring quickly. Divide in half (I eye-ball it) and spread each half on crusts.
- For Frosting:
- Melt butter in bowl; add powdered sugar and enough milk to spread smoothly. Decorate top with nuts and cherries.
- Merry Christmas!!
And I am privileged to say this all December:
MERRY CHRISTMAS!!
Looking for other Christmas Brunch recipes? Check out our Christmas Brunch menu: 
