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

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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. 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. 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. 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.

Fresh Green Bean Casserole From Scratch - With all of the from scratch components, this is one of my absolute favorite holiday sides!Today I’m reviewing a product from the Christmas seasonal aisle at Costco the Karens Bakery Puff Pastries. 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. 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

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

Hours

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! Whisk VIGOROUSLY when adding the eggs! And that 1st egg is the most crucial. You're adding it to the hot dough, and you don't want it to cook (think scrambled eggs), so to prevent that you need to whisk fast. 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.

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!The Frosting is the sole source of the sweetness of the entire pastry. But truly, it's all you need.

Now on to components of this layered Danish pastry: The Shortcrust and the Choux. Both of which use incredibly simple ingredients.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. 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. Cut butter in WELL. This is probably the most important tip. You want to make sure that the butter and flour are very well incorporated because otherwise, you'll have a crust that doesn't shape well and (even worse) when it's baked, it'll end up tasting floury, instead of like a crumbly butter crust.