Karens Bakery Danish Puff Pastries Cookies, layers of Pastries With Vanilla crème filling 16.9 oz | 96 Layers of Puff Pastry | Sold by Essential Products

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Keep whisking VIGOROUSLY. Can you tell how important this step is now? Basically, think of how you whisk fast now, and take that up a notch. If the choux is whisked too slowly, then it will become clumpy, burned, and/or scrambled eggy dough. Don't let the water boil over. Keep the heat for the water and butter at about medium, maybe a touch higher, but then you really need to keep an eagle eye on it. If the water boils over, then you need to start again, because you need all of that water! All Purpose Flour - This is really the best. Gluten-free, a nut flour, or even a bread flour just doesn't produce the same results.

The Frosting is the sole source of the sweetness of the entire pastry. But truly, it's all you need. Bring the water and butter to a boil. Once all of the butter has melted, then it's time to add your flour and whisk until a dough is formed. Whisk VIGOROUSLY when adding the eggs! And that 1st egg is the most crucial. You're adding it to the hot dough, and you don't want it to cook (think scrambled eggs), so to prevent that you need to whisk fast. Confectioner's Sugar - The only added sweetness added to this pastry, but it's the exact amount that you need!Now on to components of this layered Danish pastry: The Shortcrust and the Choux. Both of which use incredibly simple ingredients. Butter - Yes, more. This recipe is NOT, I repeat NOT one for the faint of butter heart. And again, we prefer to use a salted butter for this, to not have to add any additional salt. Danish Puffs, or also just a "Danish," are typically layered laminated pastries that are often filled with different fruits or nuts, like a Danish Kringle. This pastry, however, is much more of a puff pastry, which does not use the traditional Danish pastry viennoiserietradition that requires yeast (think croissant). Instead, this Danish Puff Pastry uses a choux (pronounced "shoe") pastry dough - more on that below.

Butter - Lots and lots o' butta! While I know more baker purists say that unsalted butter is the best to bake with, but we like to make things as easy as possible (especially when it comes to baking), and so we use a salted butter because it means not having to add any salt. You're almost there! Let that choux cool a little (otherwise, it'll melt the butter in the shortcrust!) and then layer it onto the shortcrust and flatten. So why is this called a Danish puff? No idea. My husband had no idea what the origin is as he is not Danish, all he remembers is that he has been eating this pastry since he was the age of our young kids. And really, aren't those memories some of the most important when it comes to a good recipe? Ingredients Needed Maraschino Cherries - A little pop of color and sweetness. Yes, yes, not a typical ingredient around here, but it's all part of the nostalgia when it comes to this recipe!

Use a cool butter. Take it out of the fridge to warm a little, but it shouldn't be room temp. You should be able to cut it with a knife into cubes. Once your dough is ready, split the dough in half and add to a parchment-lined baking sheet to shape them into flat 12 inch long, 3 inch wide strips. Might not seem all that impressive at first glance, but then when you slice into this Danish Puff Pastry, that's where the magic is! See how that beautiful choux is puffed up in soft luscious layers? It's heaven. The shortcrust is basically a super simple pie crust. Just two ingredients, butter, and flour cut together well before shaping.