Almond Danish Puff Recipe – Flaky, Easy & Bakery-Worthy

A buttery, flaky pastry drizzled with sweet almond glaze. Looks like a bakery showpiece. Takes about an hour.

The Recipe That Always Gets Asked For

I made this on a regular Sunday morning with no plan. Nothing special going on.

But the moment it came out of the oven, my kitchen smelled like a proper bakery. Warm, nutty, buttery. My family wandered in one by one asking what I was making.

That is the power of this Almond Danish Puff. It looks like something that took serious effort. In reality, it is one of the most forgiving pastries I have ever made.

Here is what you are working with:

• A flaky, buttery short-crust base on the bottom
• A pillowy choux-style topping in the middle
• A glossy almond glaze poured over the top
• Toasted sliced almonds for a little crunch

No stand mixer. No overnight rest. No fancy pastry skills needed.

This recipe has been around since the late 1960s, linked to Betty Crocker and General Mills publications from that era. Midwest families picked it up and never let it go. You find it at church potlucks, holiday mornings, and weekend brunches where someone always ends up asking “who made this and can I have the recipe?”

The clever trick is using two completely different types of dough in one pastry. The short crust is simple, almost like a basic pie dough. The choux topping is made by cooking butter and water together, then beating in flour and eggs. When they bake together, the result is something really special.

The topping puffs up dramatically in the oven, then settles back down into a soft, slightly custardy layer inside a crisp, golden shell. And that collapse? Totally normal. More on that later.

Ingredients

Here is everything you need. This makes 2 pastry strips and serves 10 to 12 people.

Pro Tip: Use salted butter throughout. The dough and topping have no added salt. Salted butter is the only thing giving this recipe its savory-sweet balance.

One thing worth saying clearly: do not skip or swap the almond extract. Vanilla can work in a pinch, but the final result tastes noticeably flatter. Almond extract is the whole personality of this pastry. Use it in both the topping and the glaze.

For the sliced almonds on top, I always toast them first. Two to three minutes in a dry skillet over medium heat. It is a small step that makes a big difference, both in flavor and in how finished the pastry looks.

How to Make Almond Danish Puff, Step by Step

I am going to break this into four stages. Each one is simple on its own. And once you understand what is happening at each step, the whole thing just clicks.

Stage 1: The Short Crust Base

Start by preheating your oven to 350 degrees F (177 C).

While it heats up, grab a medium bowl. Add 1 cup of all-purpose flour, then drop in the 1/2 cup of softened butter in small pieces.

Cut the butter into the flour using a pastry blender or two forks crossed over each other. Keep going until the mixture looks like rough, uneven crumbs. Think coarse sand with a few bigger pieces here and there. That is what you want.

1. Combine flour and softened butter in a bowl.
2. Cut the butter into the flour using a pastry blender or fork.
3. Sprinkle 2 tablespoons of room-temperature water over the mixture.
4. Stir with a fork until the dough just starts to come together.
5. Gather it into a ball and divide evenly in half.
6. Press each half into a flat rectangle, about 12 x 3 inches, on an ungreased cookie sheet.
7. Space the two rectangles roughly 3 inches apart on the pan.

The dough should feel soft and hold its shape without crumbling. It will look a lot like pie crust dough at this stage.

The water matters more than it looks. That small amount is what keeps the crust pliable enough to bond with the choux layer during baking. Skip it and the two layers will separate.

Pro Tip: If the dough feels too dry to hold together, add water half a teaspoon at a time. Too much water makes it tough. Too little and the layers won’t stick.

Stage 2: The Choux-Style Topping

This is the part that makes people nervous. It should not. Think of it like cooking a very thick, sticky porridge. You just have to move fast and keep stirring.

Put 1/2 cup of butter and 1 cup of water into a medium saucepan. Heat over medium, stirring occasionally, until it reaches a full rolling boil.

The moment it hits a rolling boil: pull the pan off the heat immediately.

• Bring butter and water to a rolling boil in a saucepan.
• Remove from heat immediately once boiling.
• Stir in almond extract right away.
• Add 1 cup of flour all at once and stir vigorously.
• Return to low heat and stir for about 1 minute until the dough pulls away from the sides and forms a ball.
• Remove from heat again. Let it cool for 2 to 3 minutes.
• Add eggs one at a time, beating thoroughly after each addition.
• Continue stirring until the mixture is smooth, glossy, and homogeneous.

Adding the eggs one at a time is not optional. If you dump all three in at once, the dough will fight you and refuse to come together smoothly. Give each egg time to fully absorb before adding the next one.

When it is ready, the dough should look slightly shiny. Thick but still spreadable. Like a very stiff batter.

Stage 3: Assembling and Baking

Divide the choux topping in half and spread one portion over each rectangle of short crust. Use an offset spatula or the back of a spoon. Push it all the way to the edges.

It does not have to look perfect. The oven will do the leveling for you.

Slide the pan into the preheated oven and bake for 55 to 65 minutes. Start checking at the 50-minute mark. You want a deep golden-brown top that looks dry and crisp. If it still has a wet, glossy sheen, it needs more time.

Pro Tip: Here is the thing everyone panics about: the pastry will puff up dramatically in the oven, almost like a giant cream puff. Then when you take it out, it will fall. Completely flat. That is not a mistake. That is exactly what is supposed to happen. The inside will be soft and slightly custardy, which is the whole point.

Once it is out of the oven, move both strips to a wire cooling rack. Let them cool for at least 30 to 40 minutes before glazing. If you rush this step, the glaze will just melt off and pool on the rack.

Stage 4: The Creamy Almond Glaze

This glaze takes about two minutes to make and it ties everything together.

In a small bowl, combine 1 1/2 cups of powdered sugar with 2 tablespoons of softened butter and 1/2 teaspoon of almond extract. Add 1 tablespoon of warm water or milk and stir until smooth.

Check the consistency. It should coat the back of a spoon but still move a little when you tilt the bowl.

• Too thick? Add another half tablespoon of liquid.
• Too thin? Sift in a little more powdered sugar.

Spread or drizzle the glaze over both cooled pastry strips. While it is still wet, scatter the sliced almonds on top. They will set right into the glaze as it firms up.

Give it about 15 minutes to set before cutting. Then slice into strips or squares, whichever you prefer.

Tips, Variations, and Storage

Tips That Actually Make a Difference

• Let the choux dough cool slightly before adding eggs. If the dough is still steaming hot, the eggs will scramble. Two to three minutes of cooling is enough.
• Move fast once you pull the pan from the heat. Add the flour immediately to catch all the steam still in the pan. That steam is what makes the topping puff.
• Spread the choux all the way to the edges of the crust. This is what keeps the layers bonded after baking.
• Doubling the recipe is easy. Use two separate cookie sheets, make each batch fresh, and glaze both once cooled.
• Cover loosely, not airtight. Sealing the pastry airtight will soften the crust. Loose foil keeps it from drying out while preserving the texture.
• Toast the almonds. Always. Two to three minutes in a dry skillet, medium heat. The difference in flavor is not subtle.

Variations Worth Trying

Once you have made this once and know how it works, there is a lot of room to play around.

• Cream cheese glaze: Blend 4 oz softened cream cheese with 2 tablespoons butter, 1 cup powdered sugar, and 1 to 2 teaspoons almond extract until smooth. A lot of home bakers who tried this say it beats the original glaze. I can see why.
• Almond flour blend: Swap out 1/4 cup of the all-purpose flour in the topping with almond flour. The texture gets slightly denser and nuttier. Nice for a more rustic version.
• Traditional oval shape: Instead of two rectangles, press the short crust into a large oval with a hole in the center, like a Scandinavian Kringle. Same dough, same topping, just a different shape.
• Jam base: Spread a thin layer of apricot or raspberry jam over the short crust before adding the choux topping. You get a fruity layer hiding in the middle of every slice.

Storage and Make-Ahead

This is one of the most make-ahead friendly pastries I know. Bake it the evening before. Leave it unglazed. Cover it loosely and leave it at room temperature overnight. The next morning, mix up the glaze, pour it over, scatter the almonds, and you are done.

It holds really well for up to a day at room temperature without losing its texture.

For freezing: skip the glaze. Wrap the fully cooled pastry tightly in plastic wrap, then wrap it again in foil. It keeps in the freezer for up to two months. When you are ready to serve, thaw it at room temperature for a couple of hours. Then add the glaze fresh.

Frequently Asked Questions

The Bottom Line

This Almond Danish Puff is the kind of recipe that punches way above its weight. It looks impressive. It tastes incredible. And it is genuinely not that hard to make once you understand what each step is doing.

Short crust on the bottom. Choux on top. Almond glaze over everything. Toasted almonds to finish.

That is it. Whether it is a holiday morning, a weekend brunch, or a Tuesday when you just want the kitchen to smell good, this one delivers. Every single time.

Give it a try. You will see why people always end up asking for the recipe.

Almond Danish Puff

A buttery, flaky short-crust base topped with a pillowy choux layer, finished with a creamy almond glaze and toasted sliced almonds. Looks like a bakery showpiece but surprisingly simple to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American, Scandinavian

Servings 10 slices

Calories 320 kcal

Ingredients

  

Short Crust Base

• 1/2 cup butter softened, salted
• 1 cup all-purpose flour
• 2 tbsp water room temperature

Choux-Style Topping

• 1/2 cup butter salted
• 1 cup water
• 1 tsp almond extract do not skip
• 1 cup all-purpose flour
• 3 eggs large

Almond Glaze

• 1 1/2 cups powdered sugar sifted
• 2 tbsp butter softened
• 1/2 tsp almond extract
• 1-2 tbsp warm water or milk add slowly for right consistency
• sliced almonds to taste, lightly toasted

Instructions

 

• Preheat your oven to 350°F (177°C).
• Make the short crust base: Add 1 cup all-purpose flour to a medium bowl. Cut in 1/2 cup softened butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
• Sprinkle 2 tablespoons of room-temperature water over the mixture. Stir with a fork until the dough just comes together. Divide in half and press each half into a 12 x 3 inch rectangle on an ungreased cookie sheet, spacing them about 3 inches apart.
• Make the choux topping: Combine 1/2 cup butter and 1 cup water in a medium saucepan over medium heat. Bring to a full rolling boil, then immediately remove from heat.
• Stir in 1 tsp almond extract. Add 1 cup flour all at once and stir vigorously. Return to low heat and stir for about 1 minute until the dough pulls away from the sides and forms a ball. Remove from heat and let cool 2–3 minutes.
• Add eggs one at a time, beating thoroughly after each addition, until the mixture is smooth and glossy.
• Assemble: Divide the choux topping in half and spread evenly over each short crust rectangle, pushing all the way to the edges.
• Bake for 55–65 minutes until the top is deep golden-brown and looks dry and crisp. The pastry will puff up dramatically then collapse when removed from the oven — this is completely normal.
• Transfer both strips to a wire cooling rack and cool for at least 30–40 minutes before glazing.
• Make the glaze: Mix powdered sugar, softened butter, almond extract, and 1 tablespoon warm water or milk until smooth. Adjust consistency as needed. Spread or drizzle over cooled pastry strips.
• Immediately scatter toasted sliced almonds over the wet glaze. Let set for 15 minutes, then slice and serve.

Notes

Use salted butter throughout — it provides the only savory-sweet balance in this recipe.

Do not skip almond extract — it is the defining flavor of this pastry. Use it in both the topping and the glaze.

Toast the almonds — 2–3 minutes in a dry skillet over medium heat makes a noticeable difference in flavor.

Make ahead tip: Bake the night before, leave unglazed, cover loosely, and add the glaze and almonds the next morning.

Freezer tip: Wrap cooled unglazed pastry tightly in plastic wrap then foil. Freezes for up to 2 months. Thaw at room temperature and glaze fresh before serving.

Keyword almond danish puff, almond pastry, brunch recipe, choux pastry, holiday breakfast