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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Today I’m reviewing a product from the Christmas seasonal aisle at Costco the Karens Bakery Puff Pastries. 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. 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.

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.Fresh Green Bean Casserole From Scratch - With all of the from scratch components, this is one of my absolute favorite holiday sides! 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?

Confectioner's Sugar - The only added sweetness added to this pastry, but it's the exact amount that you need! The shortcrust is basically a super simple pie crust. Just two ingredients, butter, and flour cut together well before shaping.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. 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.

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.

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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.