Almond Pastry Puffs Recipe
Almond Pastry Puffs Recipe photo by Taste of Home

Almond Pastry Puffs Recipe

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This tender, nutty coffee cake is one of my favorite brunch treats. It looks and tastes so special, people won’t believe you made it yourself. It’s good that the recipe makes two!—Betty Claycomb, Alverton, Pennsylvania
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:22 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 22 servings


  • 2 cups all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1 cup cold butter, divided
  • 2 tablespoons plus 1 cup cold water, divided
  • 1/4 teaspoon almond extract
  • 3 eggs
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 4 teaspoons water
  • 1/4 teaspoon almond extract
  • 2/3 cup chopped almonds, toasted

Nutritional Facts

1 piece: 189 calories, 12g fat (6g saturated fat), 54mg cholesterol, 130mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 3g protein


  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).
Originally published as Almond Pastry Puffs in Taste of Home October/November 2006, p41

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Reviewed Apr. 27, 2016

"Love this recipe.... something just a little bit different to serve with coffee to my Bible Study group... got rave reviews.... very simple to make... delicious"

Reviewed May. 31, 2014

"Very light and flaky! I used half whole wheat pastry flour in this recipe and you cannot even tell. This recipe had the right amount of almond extract."

Reviewed Apr. 26, 2014

"Hope I did the second step correctly ... After bringing the water & butter to boil, remove from heat, add flour & extract, etc -Then REMOVE FROM HEAT?? When did I put back on the stove?? What temp?? For how long?? Help"

Reviewed Jan. 27, 2013

"We live at 7500 ft - recipe turned out perfect without any alterations except less baking time. I used all organic ingredients. My family loved the texture and taste."

Reviewed Feb. 21, 2012

"I've been making this wonderful recipe for years which I think may have originated in WI. I always vary what I put in between layers, but most times I choose red raspberry or black raspberry preserves. I can't think of a reason why things like lemon curd might not work well too."

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