This post was sponsored by Starbucks as part of an Influencer Activation for Influence Central. I received compensation and complimentary products to facilitate my review.
Have you ever had Danish Puff? This delicacy and I go way back. When I was little my mom had about three cookbooks. It’s such a different world now with all the recipe resources available! Mom enjoyed reading through her cookbooks to find new recipes to try.
One day she was looking through the dessert section of her Betty Crocker cookbook when she spotted the recipe for Danish Puff. It contained no sugar except for a light glaze over the top. She was so intrigued at this sugarless dessert that she had to try it. It was an instant hit! With a buttery crust, custard like covering, and light glaze on top this slightly sweet dessert is to die for! It’s perfect with coffee or hot cocoa for breakfast, after a meal, or a cozy snack.
Starbucks sent me this super fun Cozy Collection gift pack. When it arrived in the mail, the kids went crazy all trying to claim pieces of my package. I felt like cradling it and running touchdown style. Ha! I did hide it, but the damage was done. The kids all knew I had goodies hidden in my room, and they wanted some. I took my $1.50 off coupon and bought a box of the Starbucks® Salted Caramel Hot Cocoa to share with the family. Oh my goodness. This velvety cocoa, perfectly complemented by a pinch of sea salt and a dash of natural caramel flavor is amazing! Each cup is made with real cocoa and non-fat milk. Mmm! Hot cocoa never tasted this good!
I couldn’t find a big box of Walkers Shortbread to share so I decided to make Danish Puff to go with our treat!
What you need:
- 1 cup flour
- 1/2 cup butter
- 2 tablespoons water
The custard layer
- 1/2 cup butter
- 1 cup water
- 1 teaspoon almond extract
- 1 cup flour
- 3 eggs
- 1 teaspoon butter
- 1/2 cup powdered sugar
Almond slivers if desired
Add flour to a mixing bowl. Using a fork cut in butter. Then add water and mix with a fork just until mixed.
Divide the crust in half. Pat into two 12×3 inch strips on an ungreased cookie sheet or jelly roll pan.
For the custard layer bring water and butter to a boil in a small sauce pan. Remove from heat. Stir in almond extract. Quickly mix in flour so it doesn’t get lumpy. Then mix in the eggs one at a time until they are mixed in well.
Divide and spread evenly over the two crusts. Bake in a preheated 350 degree F. oven for 60 minutes or until lightly brown. Let it cool slightly (I like it still a little warm.) before adding glaze. As the puff cools it will shrink.
For the glaze mix melted butter with powdered sugar. Make sure and cream together well. Then add just enough milk to make it a thin glaze. Be careful pouring the milk. It only takes a small amount. This is about 1/3 the amount of a standard glaze recipe. Personally I think it’s perfect, but if you want it sweeter, just double or triple the recipe. Sprinkle with nuts.
Slice and serve!
I call the second layer the custard layer because when it is done, it is custard like in the middle, but it’s probably not technically a custard. Had to clear that up before someone called me on it. Ha! 🙂
What a yummy treat this Danish Puff was with Starbucks® Salted Caramel Hot Cocoa! I think I was the last person I know to get a Keurig. I thought it would be a selfish purchase since I was the only coffee drinker in the family. Oh how wrong I was! The entire family loves coffee and hot cocoa from our Keurig now. I have kept hot cocoa stocked for my young boys so they feel like they are sharing in our cozy drink time, but now that we’ve discovered Starbucks® Salted Caramel Hot Cocoa cups we’re all fighting over them. Ha ha. Seriously, you have to try them!
Look for Starbucks® Hot Cocoa K-Cup® pods at your local grocery store.