There's a recipe in my Betty Crocker cookbook called a "Danish Puff" that's always intrigued me. Today I made it. It's kind of like if you dipped a cream puff in glaze rather than filled it with cream... and then put it on a pie crust. If I make it again, I'll try it without the crust or with a much thinner one. It really detracts from the delicious egg-y airy (It's kind of yorkshire pudding-y) pastry on top, and I think it would still cook up the same way.