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

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! Today I’m reviewing a product from the Christmas seasonal aisle at Costco the Karens Bakery Puff Pastries.Scoop out the choux evenly onto the shortcrust, one scoop at time alternating between the two. This way you can be sure you're evenly distributing it. 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 - 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. 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. The shortcrust is basically a super simple pie crust. Just two ingredients, butter, and flour cut together well before shaping.

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

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! 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.