Recipe of the Day: Danish Pastry

This is another recipe that my mother made when we were kids and I continued making it when I got older.

This is from an old Betty Crocker cookbook. The topping on the crust is made using the French technique of choux pastry much like making a cream puff, also called a Profiterole.

 It looks much more intimidating than it is to make.

Danish Pastry

1 cup flour

1/2 cup butter or margarine

2 to 3 tbsp water


1/2 cup butter or margarine

1 cup flour

3 eggs

1 tsp vanilla or almond flavor

1/4 tsp. salt

1 cup water

Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.

Gather pastry into a ball; divide in half. Pat each half into 12×3-inch rectangle, about 3 inches apart on ungreased cookie sheet.

In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; 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; one at a time, stirring well after each addition, beat until smooth. Spread half of the topping over each rectangle.

Bake at 350 degrees for 45 minutes to 1 hour, until topping is crisp and brown; remove from pan to cooling rack. Cool completely. . When cool; frost with powdered sugar frosting and sprinkle with chopped nuts.


1 1/2 cups powdered sugar

2 tablespoons butter or margarine, softened

1/2 teaspoon vanilla

1 to 2 tablespoons warm water or milk

One thought on “Recipe of the Day: Danish Pastry

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s