Publisher Photo
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Almond Puff in Country August/September 1992, p53

Nutritional Facts

1 piece: 117 calories, 7g fat (4g saturated fat), 37mg cholesterol, 71mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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 mixture is smooth and shiny. Spread over crusts, covering completely.
  3. 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.
Originally published as Almond Puff in Country August/September 1992, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond Puff

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ReneeC___NCalif User ID: 106192 14795
Reviewed Dec. 6, 2009

"I've baked this for years, ever since a dear friend brought it to a work function many years ago.

 
Simple and it doesn't look as yummy as it tastes.  DH loves it with a cup of coffee in the AM...I like it with my tea!
 
:)"

MY REVIEW
gagegirl10 User ID: 4302672 38968
Reviewed Dec. 6, 2009

"I grew up in upstate new york, and have been making this exact recipe since the 70's!!! It's always been a winner, wouldn't be the holidays without it!"

Loading Image