Print Options

Back to Almond Puff >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

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.— Mary Ims, Yankton, South Dakota

32 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

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

Directions

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.
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

2 of 2

Almond Puff (continued)

Directions (continued)

mixture is smooth and shiny. Spread over crusts, covering
completely.
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.

Nutrition Facts: 1 serving (1 piece) equals 117 calories, 7 g fat (4 g saturated fat), 37 mg cholesterol, 71 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.