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Reviews & Comments

Danish Puff
full spoonfull spoonfull spoonfull spoonfull spoon (53 Ratings)

53 Ratings

5 spoons 83%
4 spoons 9%
3 spoons 4%
2 spoons 2%
1 spoons 2%
Danish Puff
You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!
Prep: 20 MinTotal: 1 Hr 20 Min
1 - 6 of 6 Reviews
Posted 9/28/2012 9:52:51 PM REPORT ABUSE
Rating:
This recipe sndous amazing! I was just trying to come up with something using gluten free tortillas. We are making the switch to be a gluten free family to help with my son's food allergies. This would be the perfect thing to try as the ingredients are all things he can eat! I LOVE your website and your book! It has been the greatest blessing for our family since starting this food allergy journey! Thank you for sharing everything! Oh and your soy nut butter cookies were amazing! We tried those the other day. My other son who loves peanut butter was happy to find a replacement!
This reply was: Helpful  Inspiring
Posted 6/7/2011 10:19:21 AM REPORT ABUSE garden11 said:
Rating:
I have been making these puffs for over 30 years. They are easy to make and look like you bake like a master chef. I have used different nuts for toppings and also used mini chocolate chips.
This reply was: Helpful  Inspiring
Posted 2/17/2011 1:35:16 PM REPORT ABUSE Shoponby said:
Rating:
Can anyone tell me if there is a lighter, low calorie or low fat, recipe for the Danish Almond Puff? I love it but it is high in calories, & fat?
This reply was: Helpful  Inspiring
Posted 12/23/2010 8:02:10 AM REPORT ABUSE kristiezen said:
Rating:
My grandmother made this danish every xmas since I was a little girl from the BC cookbook. She would make extra and give them away as gifts. Now that she has passed I have taken over the duty of making these wonderful danish for our family. The name is misleading because they are unlike any danish I have ever eaten. They are soo buttery and delicious. I dont think they could be served as bread because of the sugary topping. DONT mess with the recipe. Follow it exactly and you will be successful every time. The trick is to use a ruler when patting out the 1st layer of dough, it says 12x3, any variation from this measurement will give you a different texture to the top layer (the puff).
This reply was: Helpful  Inspiring
Posted 11/11/2010 1:33:12 PM REPORT ABUSE Mim-in-Spokane said:
Rating:
I really love this recipe, I've made it for years out of my old Betty Crocker Cookbook, and when I misplaced the book, I was excited to find it online. This recipe always gets raves from whoever I serve it to!
This reply was: Helpful  Inspiring
Posted 10/27/2010 3:37:52 AM REPORT ABUSE Kathy-in-Uganda said:
Rating:
I made this for years for my family for Christmas morning, and often made several to give away to friends. I live in Uganda now, and was wanting something American and delicious to serve to some American visitors. How great to find the very recipe I have used for years here on line! It is truly a family favorite!
This reply was: Helpful  Inspiring
1 - 6 of 6 Reviews
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