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

Product Information

Your dough should shape nicely and feel well together and slightly moist. If it doesn't, and it's too crumbly to shape, then your dough is too dry. Before shaping, return it to the bowl and then add a tablespoon of water to bring up the moisture.

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! 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. Eeeee! This recipe, this cherished family recipe that my husband has said for over 8 years of SFS that he previously did not want me to share, IS. HERE. It is my Christmas present to you all, friends. I give you my husband's go-to, show off, bring something different, simple yet elegant, almond kissed, flaky, buttery, just the right amount of sweetness, THE Danish Puff Pastry! Fresh Green Bean Casserole From Scratch - With all of the from scratch components, this is one of my absolute favorite holiday sides! Cream your butter first with your electric blender. Then slowly add the sugar. While you can just cream them all together, this will make it easier to keep the sugar in the bowl while the mixer is going.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.

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. Confectioner's Sugar - The only added sweetness added to this pastry, but it's the exact amount that you need!

Customer reviews

The shortcrust is basically a super simple pie crust. Just two ingredients, butter, and flour cut together well before shaping. 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.

Cut butter in WELL. This is probably the most important tip. You want to make sure that the butter and flour are very well incorporated because otherwise, you'll have a crust that doesn't shape well and (even worse) when it's baked, it'll end up tasting floury, instead of like a crumbly butter crust. 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! 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.

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Have everything you need ready, or mise en place, which is a French term for having it all ready. When you put your water and butter on to boil, have that flour and the eggs ready next to you. The Frosting is the sole source of the sweetness of the entire pastry. But truly, it's all you need. 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. 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.