This recipe for dairy-free Danish puffs is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Pam Correll. To qualify, the recipe includes So Delicious Coconut Milk Beverage.
Special Diet Notes: Dairy-Free Danish Puffs
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.
For tree nut-free and dairy-free Danish puffs, use the Coconut Milk Beverage option, skip the almond topping, and look for a tree nut “safe” almond extract – interestingly enough, most of them are nut free!
- 1 cup all-purpose flour
- ½ teaspoon salt
- ⅓ cup coconut oil, room temperature
- 2-4 tablespoons cold water
- ½ cup coconut oil
- 1 cup water
- 1 cup all-purpose flour
- 1 teaspoon almond extract
- 3 eggs
- 1 tablespoon coconut oil, melted
- 1 ½ cups powdered sugar
- 2 tablespoons So Delicious Dairy Free Original Coconut Milk Beverage or Almond Plus Protein Almond Milk
- 1 teaspoon almond extract
- ½ cup chopped almonds
- Combine flour and salt in a large bowl. Cut in coconut oil using a pastry blender. Add 2 tablespoons cold water. Stir using a fork until dough forms a ball, using more water if necessary. Chill one hour. Divide dough in half. Press each half into a 12” X 3” rectangle on an ungreased cookie sheet.
- In a 2 quart sauce pan, combine ½ cup coconut oil and 1 cup water. Bring to a boil. Remove from heat. Quickly stir in 1 cup flour and 1 teaspoon almond extract. Stir in eggs and beat with a wooden spoon until smooth and glossy. Spread half of the topping over each rectangle of dough. Bake 45-50 minutes in a preheated 350° F oven, until golden brown. Cool 10 minutes.
- Combine melted coconut oil, powdered sugar, coconut (or almond) milk, and almond extract in a small bowl. Stir well to combine. Add more coconut (or almond) milk if necessary to make a spreadable frosting.
- Spread frosting over slightly warm Dairy-Free Danish Puff. Sprinkle with chopped almonds.
4 Comments
How would you make these egg free?
If I were trying to make it egg-free, I would probably test with aquafaba first. But I couldn’t guarantee the results without testing.
if you used aquaaba what consistency would use it at?
Since you are beating them in, I would try the aquafaba as is. If you opted to beat them until fluffy, then I would fold them into the mixture.