Danish Puff Pastry

4 comments

Appears in Cook's Country February/March 2012

Our first attempts at this two-dough buttery pastry produced Danish slump pastry. Could we pump up this puff and simplify the process, too?

SERVES 10 to 12

TIME 2¾ hours, plus 1 hour cooling

Danish Puff Pastry

WHY THIS RECIPE WORKS

We found that we could streamline this two-dough pastry by making more pie dough than we needed and then turning half of it into the crust and cooking the other half and adding eggs to turn it into choux paste for the “puff” top. The pâte à...

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