Danish Puff Crozier

Shape traditional Danish Puff into a crozier for a special coffee cake or dessert on St. Nicholas Day.

Crust

  • 1 cup flour
  • ½ cup butter
  • 2 - 3 tablespoons water

Heat oven to 350°

Place flour into a medium-sized bowl. Cut butter into flour until crumbly with a pastry blender or using two knives. Sprinkle water over mixture; mix with fork as for pie crust.

Gather dough into a ball; divide in half. Pat or roll into two strips 14 x 2 inches. Place about 3 inches apart on ungreased baking sheet.

Filling

  • ½ cup butter
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 cup flour
  • 3 eggs

Add butter to water in saucepan; bring to a rolling boil. Add almond flavoring and beat in flour quickly with a whisk to prevent lumps. When smooth, add eggs one at a time, beating well after each addition until smooth.

Divide in half and spread one half evenly over each piece of pastry.

Bake about 60 minutes. Puff may shrink while cooling, leaving a custardy portion in the center.

Creamy Vanilla Glaze

  • 1 ½ cups powdered sugar, sifted
  • 2 tablespoons butter, softened
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • 1-2 tablespoons milk
  • ½ cup toasted sliced almonds
    To toast: place in shallow pan for 5 minutes in 350° oven

When completely cool, blend butter and sugar together; stir in flavorings and milk until smooth. Spread half on each crozier.


Adapted from Betty Crocker’s New Picture Cook Book, McGraw Hill Book Company, 1961, page 79, 172 and Betty Crocker Recipes.

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