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three pieces of Danish puff pastry on a white plate with two cups of coffee in the background on a blackwatch plaid napkin and white runner with a black backgrouund.

Danish Puff Pastry

A sort of kringle, Danish Puff Pastry is a three-layered flaky treat that is easy to make and perfect to serve with coffee.
Course brunch, Dessert
Cuisine Danish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 slices


First Layer

  • 1 cup flour
  • ½ cup unsalted butter
  • 2 TBSP water

Second Layer

  • ½ cup butter
  • 1 cup water
  • 1 tsp almond extract
  • 1 cup flour
  • 3 eggs


  • ½ cup butter
  • 2 cups powdered sugar
  • ¼ cup milk
  • ¼ tsp almond extract


  • Preheat oven to 350°

First Layer

  • Coat butter with flour. Mix in water with a fork like you would pie crust. It will be quite shaggy or crumbly. You can mix in a mixer but don't over mix.
  • Divide the dough in half and shape or roll with a rolling pin into two rectangles approx 12-14" long x 3" wide on a baking sheet.

Second Layer

  • Add water and butter to a medium saucepan over medium heat. Heat until the mixture comes to a low boil. Turn off the heat and add the almond extract.
  • Add the flour all at once and stir till combined.
  • One at a time, add the eggs stirring very quickly with a wooden spoon until each is incorporated.
  • Divide this mixture in two (or count out spoonfuls as you go to make it even) and spread over the rectangles of dough on the baking sheet.
  • Place in preheated oven and bake for 1 hour until the top is golden brown. It will get quite golden brown but you don't want it to burn.
  • Remove from the oven to cool. Don't get nervous because it will slightly deflate.


  • While pastry is baking, whip the butter in a mixing bowl until smooth. Add ½ the sugar and beat some more and then then add ½ the milk. Repeat finishing with the milk.
  • Chop the nuts finely.
  • Once the pastries have cooled, ice using a flat spatula coming almost to the edge. Sprinkle with chopped nuts. Slice and serve.


  • The original recipe called for margarine which you can certainly use.
  • Best prepared the day of but you can make the pastries the night before you plan to serve if needed and frost the day of your event.
  • Store in a sealed container for about two days or so.