Rating: 2 stars
1 Ratings
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This recipe seems like it can't be right--there's no sugar in the dough! But like many heirlooms, it's cherished for a reason. Just follow the directions and you'll be rewarded with a pastry that is remarkably easy to make.

P.J. Hamel & Susan Reid
Recipe by MyRecipes July 2010

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Credit: Jim Franco

Recipe Summary test

prep:
20 mins
bake:
1 hr
total:
1 hr 20 mins
Yield:
Makes 2 loaves, 10 slices each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Cut 1/2 cup butter into 1 cup flour until crumbly; stir in 1/4 cup cold water. Form dough into a ball, and divide in half. On a greased baking sheet, pat each half into a 3- x 11-inch rectangle, spacing 4 inches apart.

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  • Pour 1 cup water into a saucepan; bring to a boil. Remove from heat. Add 1/2 cup butter, stirring until butter melts completely. Add 1 cup flour, stirring vigorously until thick. Add eggs, 1 at a time, and beat well after each addition. Beat in almond extract. Drop mixture in heaping tablespoonfuls on top of each rectangle, covering top and sides.

  • Bake at 350° for 1 hour or until golden brown. Remove from oven, and immediately brush with jam. Stir together powdered sugar, vanilla, and milk to make a thin frosting. When puffs cool, drizzle with frosting. Sprinkle with chopped nuts, if desired.

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