Almond Puff

This old-fashioned Danish has a tender crust, a cream puff layer and an almond glaze. Serve it for breakfast or as a dessert. From Mary Ims: Yankton, South Dakota. Recipe published in Country August/September 1992.

Yield: 3 servings ( Serving Size: dozen )
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Ingredients

  • 1/2 cup(s) cold butter
  • 1 cup(s) all-purpose flour
  • 2 tablespoon(s) water
  • PUFF LAYER:
  • 1 cup(s) water
  • 1/2 cup(s) butter
  • 1 cup(s) all-purpose flour
  • 1 teaspoon(s) almond extract
  • 3 eggs
  • GLAZE:
  • 1 1/2 cup(s) confectioners' sugar
  • 2 tablespoon(s) butter, softened
  • 1 teaspoon(s) almond extract
  • 1 to 2 tablespoon(s) warm water
  • 2 tablespoon(s) sliced almonds, toasted and chopped

Preparation

  1. • In a bowl, cut butter into flour until mixture resembles coarse crumbs. Add water and toss with a fork. Shape dough into a ball. Pat into two 12-in. x 3-in. strips, drop 2 in. apart on an ungreased baking sheet. Set aside.
  2. • In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; stir in extract. Let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over crusts, covering completely.
  3. • Bake at 325° for 50-55 minutes or until puffed and light browned. Cool on a wire rack for 5 minutes. In a bowl, combine the confectioners' sugar, butter, extract and enough water to achieve spreading consistency. Spread over warm puffs. Sprinkle with almonds. Cut into 1-in. strips. Refrigerate leftovers. Yield: 32 servings.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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