Karens Bakery Danish Puff Pastries Cookies, layers of Pastries With Vanilla crème filling 16.9 oz | 96 Layers of Puff Pastry | Sold by Essential Products

Product Information

Cream your butter first with your electric blender. Then slowly add the sugar. While you can just cream them all together, this will make it easier to keep the sugar in the bowl while the mixer is going. Keep whisking VIGOROUSLY. Can you tell how important this step is now? Basically, think of how you whisk fast now, and take that up a notch. If the choux is whisked too slowly, then it will become clumpy, burned, and/or scrambled eggy dough. Once your dough is ready, split the dough in half and add to a parchment-lined baking sheet to shape them into flat 12 inch long, 3 inch wide strips.

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. You're almost there! Let that choux cool a little (otherwise, it'll melt the butter in the shortcrust!) and then layer it onto the shortcrust and flatten. 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.Confectioner's Sugar - The only added sweetness added to this pastry, but it's the exact amount that you need! Today I’m reviewing a product from the Christmas seasonal aisle at Costco the Karens Bakery Puff Pastries. The shortcrust is basically a super simple pie crust. Just two ingredients, butter, and flour cut together well before shaping. This puff pastry is a dessert that is different than most things you'll find on a typical holiday dessert table, and I think that's why it has such a fond place in our hearts. Because at first glance, before it's cut, you really don't know what it is. But then, oh then when you take a slice and see that airy choux pastry, that buttery shortcrust, and then taste of that almond frosting with the crunch of the sliced almonds, you know you have just taken a bite of a dessert that was not only made with years of practice but also one that has been with so much love and full of memories. What is a Danish Puff? The Frosting is the sole source of the sweetness of the entire pastry. But truly, it's all you need.

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!All Purpose Flour - This is really the best. Gluten-free, a nut flour, or even a bread flour just doesn't produce the same results.

Merry Christmas and Happy Holidays, friends! May you have a safe holiday full of delicious food and traditions (and food traditions!). Our Danish Puff Pastry is certainly one of ours that I hope our girls have just as many fond memories of it as my husband does. Other Holiday Favorites 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. Fresh Green Bean Casserole From Scratch - With all of the from scratch components, this is one of my absolute favorite holiday sides! 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.

Hours

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!

Use a cool butter. Take it out of the fridge to warm a little, but it shouldn't be room temp. You should be able to cut it with a knife into cubes. Shape right on the parchment paper, and to keep that parchment paper on your baking sheet without shaking, use a little dab of butter or a little spritz of cooking oil under each corner of your parchmemt paper. This will help keep it in place while you shape. See more about that here! Now on to components of this layered Danish pastry: The Shortcrust and the Choux. Both of which use incredibly simple ingredients. Have everything you need ready, or mise en place, which is a French term for having it all ready. When you put your water and butter on to boil, have that flour and the eggs ready next to you. Your dough should shape nicely and feel well together and slightly moist. If it doesn't, and it's too crumbly to shape, then your dough is too dry. Before shaping, return it to the bowl and then add a tablespoon of water to bring up the moisture.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! 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.