Thursday, June 16, 2011

Danish Puff

"Danish puffs, submitted by a reader to Cooking Down East, won national acclaim several years ago by appearing in a booklet featuring unusual recipes." Marjorie Standish

That little excerpt is the lead-in to the recipe for Danish Puffs. I think most people tend to shy away from making any kind of danish, because they recognize it as a long, drawn out process. It is so much easier to go to a store and buy a danish. Leave the long drawn out baking process to the professionals who are willing to get up at the crack of dawn to make these tasty treats!

I'm not sure what possessed me to try and make this recipe today. I opened the book and landed on this page. When I looked through the ingredients, I realized that we had most of them. I only needed to get a couple of things at the store. So why not try it? As I got going, I realized that this was not going to be a typical danish when it was finished.

The bottom is more like a crust of a pie, and the filling is not as light and creamy as you would expect to find in a danish. Having made that analysis, it does have a very delicious almond flavor and is not as sweet as what you might usually buy. It is a different consistency yet still very delicious.

I think the comment that Marjorie made about it being an "unusual recipe" is very accurate. It's not your typical danish. As I mentioned earlier, there are three parts to this recipe. The first part is making the crust; the method is similar to making a pie crust. Mix butter and flour together to form little pea size bits, then add water and blend until you have a ball of pastry dough. This mixture gets spread out on a cookie sheet and rests while you work on the other two steps.

Step two is making the filling which is similar to that of a cream puff. Combine butter and water in a sauce pan and let it boil. Once it has reached a boiling point, add almond flavoring and remove from heat to add flour and eggs. Spread this mixture over the dough that you've made in step one. This then gets baked in the oven.


While the pastry is baking, you can work on step three which is making the icing. This consists of confectioners sugar, butter and vanilla. As soon as the pastry is done, drizzle the icing over the top and serve.

The whole recipe took me an hour to make. And all of it was done from scratch. If you are feeling ever so slightly ambitious, then give this recipe a try! Or, if you just feel like tasting it for now, come in to the Blue Elephant Cafe today, Thursday June 16, 2011.

Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072

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