NEXT RECIPE >

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

Almond Pastry Puffs Recipe

Read Reviews
4 10 14
Publisher Photo
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

Ingredients

  • 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
  • FROSTING:
  • 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 .

Directions

  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


Reviews for Almond Pastry Puffs

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
ShelleyWest12 247550
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"

MY REVIEW
danielleylee 94993
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."

MY REVIEW
Colleenw619 144772
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"

MY REVIEW
111122223333 60295
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."

MY REVIEW
ctquilter 60266
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."

MY REVIEW
jmkasprak 94967
Reviewed Feb. 2, 2012

"My puff didn't turn out like the picture, but I'll try it again. My "puff" layer was very dense, so next time I'll transfer the "flour ball" into my kitchen aid before beating in the eggs to get more air. I'm also thinking that half cream cheese in place of the butter might be interesting as well as some lemon flavor. I'd also like to try small pastry rounds instead of the 12" rectangles to make them easier to handle and serve."

MY REVIEW
kwarren 153937
Reviewed Dec. 11, 2010

"Obviously I did something wrong because the top layer was very runny and came out looking flat. I re-read the recipe and can't figure out what went wrong."

MY REVIEW
dberka 60264
Reviewed Dec. 5, 2010

"This is one of the most delicious/unique pastriesI have ever had. I have been looking for this recipe forever! I 1st made it over 34 years ago, then stopped baking so much & somehow misplaced it; been looking for it10 years."

MY REVIEW
5xamom 143620
Reviewed Nov. 16, 2008

"This is absolutely wonderful! I had this at a hotel in Green Bay and have been searching for the recipe. When I tasted this I knew this was the exact recipe from the hotel! I will make this frequently! My family loves it!!"

MY REVIEW
cherrylady 60232
Reviewed Sep. 14, 2008

"I added homemade raspberry jam between the crust layer and the puff layer. We loved it!"

Loading Image