Dairy-Free Danish Puff
Prep time
Cook time
Total time
Serves: 2 puffs
For the crust:
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup coconut oil, room temperature
  • 2-4 tablespoons cold water
For the puff:
  • ½ cup coconut oil
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 teaspoon almond extract
  • 3 eggs
For the frosting:
  • ½ cup chopped almonds
To make the crust:
  1. 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.
To make the puff:
  1. 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.
To make the frosting:
  1. 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.
  2. Spread frosting over slightly warm Dairy-Free Danish Puff. Sprinkle with chopped almonds.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-danish-puffs