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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 butter, softened
  • 1 cup all-purpose flour
  • 2 tablespoons water
  • TOPPING:
  • 1/2 cup butter
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 3 eggs
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon almond extract
  • 1 to 2 tablespoons warm water

Directions

In a mixing bowl, cut butter into flour. Sprinkle with water; mix until smooth but not sticky. Shape dough into a ball. Pat into a 13-in. x 1-in. oval on an ungreased cookie sheet. Set aside.
For topping, heat butter and water in a medium saucepan to a rolling boil. Remove from the heat and quickly stir in extract and flour. Return to low heat and stir vigorously until the mixture forms a ball (about 1 minute). Remove from the heat; beat in eggs, all at one time, until smooth. Spread over dough, covering completely. Bake at 325° for about 50-60 minutes or until puffed and lightly browned. Cool.
Meanwhile, beat together all glaze ingredients in a small bowl. Spread over warm puff. Cut into 2-in. squares. 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 butter, softened
  • 1 cup all-purpose flour
  • 2 tablespoons water
  • TOPPING:
  • 1/2 cup butter
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 3 eggs
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon almond extract
  • 1 to 2 tablespoons warm water
  1. In a mixing bowl, cut butter into flour. Sprinkle with water; mix until smooth but not sticky. Shape dough into a ball. Pat into a 13-in. x 1-in. oval on an ungreased cookie sheet. Set aside.
  2. For topping, heat butter and water in a medium saucepan to a rolling boil. Remove from the heat and quickly stir in extract and flour. Return to low heat and stir vigorously until the mixture forms a ball (about 1 minute). Remove from the heat; beat in eggs, all at one time, until smooth. Spread over dough, covering completely. Bake at 325° for about 50-60 minutes or until puffed and lightly browned. Cool.
  3. Meanwhile, beat together all glaze ingredients in a small bowl. Spread over warm puff. Cut into 2-in. squares. Yield: 32 servings.
Originally published as Almond Puff in Country August/September 1992, p53

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Reviews forAlmond Puff

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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!"

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