Almond Pastry Puffs

Photo: psfreeman

This tender, nutty coffee cake is a brunch treat that looks and tastes so special, people won’t believe you made it yourself. It’s good that the recipe makes two. From Betty Claycomb: Alverton, Pennsylvania. Recipe published in Taste of Home October/November 2006.

Yield: 22 servings
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  • 2 cup(s) all-purpose flour, divided
  • 1/4 teaspoon(s) salt
  • 1 cup(s) cold butter, divided
  • 2 tablespoon(s) plus 1 cup cold water, divided
  • 1/4 teaspoon(s) almond extract
  • 3 eggs
  • 1 1/2 cup(s) confectioners' sugar
  • 2 tablespoon(s) butter, softened
  • 4 teaspoon(s) water
  • 1/4 teaspoon(s) almond extract
  • 2/3 cup(s) chopped almonds, toasted


  1. • In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12-in. x 3-in. rectangle.
  2. • In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  3. • Spread over rectangles. Bake at 400° for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire racks.
  4. • For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds. Yield: 2 pastries (11 servings each).
January 2012

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

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