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.

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. The Frosting is the sole source of the sweetness of the entire pastry. But truly, it's all you need. 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. 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. 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!Confectioner's Sugar - The only added sweetness added to this pastry, but it's the exact amount that you need! 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.

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 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. 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.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. 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.