Almond Pastry Puffs
Total TimePrep: 40 min. Bake: 20 min. + cooling
Makes2 pastries (11 servings each)
I have a similar recipe with all the same ingredients, except I add teaspoon of almond extract to egg mixture and to icing. Also, I always use a wooden spoon to stir my eggs Grandma always said eggs like wooden spoons. I use 4 eggs instead of 3 and beat each in one at a time until mixture is glossy. I form my crust into a circle to make a wreath. I drop the egg mixture by the spoonfull on top of the crust and then I bake at 350 for 45-60 minutes, until egg mixture on top is firm with no runny middle. A little less hot, and a little longer time gives eggs time to cook through and not be runny. My kids like maraschino cherries on top of the almonds. I half them and they look like berries on a wreath.. Been making this for 30 years. Because it makes two, I always have one for my best friends husband who calls me every December to see if I am making his pastry! Mine does not look as thick as the one pictured but oh, is it delicious!
I followed the directions for the bottom and middle layers and made them into rounds. it was easy. The top I substituted almond butter (that had a lot of sugar in it) with enough water added to make it spread easily. The texture was okay. The flavor was nil, very bland. I sprinkled a little maple syrup on it, then a little salt, then a little sugar. Maybe I'll try it again with the exact topping recipe and see if it's better.
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
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.
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
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.
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 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.
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