ALMOND PUFF
This prestigious bar makes a heavenly dessert. There's always room for one more of these fluffy treats.
Provided by Megan Monaghan
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl, cut the 1/2 cup of margarine into the 1 cup of flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Using your hands or a fork, stir until the dough can form a ball. Divide dough in half. Roll or press each half into a 12x3 inch rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the 1/2 cup of margarine, and 1 cup of water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
- To make the glaze, beat the confectioners' sugar together with the melted butter and vanilla until smooth. Spread over the almond puff when cool, and sprinkle with sliced almonds. Cut into strips and serve.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 15.9 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 5.8 g, Sodium 70.4 mg, Sugar 7.5 g
ALMOND PASTRY PUFFS
This tender, nutty almond pastry 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
Provided by Taste of Home
Categories Brunch
Time 1h
Yield 2 pastries (11 servings each).
Number Of Ingredients 12
Steps:
- 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 12x3-in. rectangle., 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, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.
Nutrition Facts : Calories 189 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND DANISH PUFF
This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions.
Provided by Mom2Rose
Categories Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
- Sprinkle 2 tablespoons water over mixture; mix with fork.
- Gather pastry into ball; divide in half.
- Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
- Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
- Quickly stir in almond extract and 1 cup flour.
- Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
- Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
- Spread with Creamy Almond Glaze; sprinkle with almonds.
- Creamy Almond Glaze:
- 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
- Mix all ingredients until smooth and spreadable and glaze the Danish puff.
SCANDINAVIAN ALMOND PUFF
Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry.
Provided by Land O'Lakes
Categories Coffee Cake Pastry Almond Nut Dessert Breakfast and Brunch
Yield 16 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Place 1 cup flour in bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Shape dough into ball. Pat dough into 10-inch circle on ungreased baking sheet. Set aside.
- Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil and butter is melted. Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, 1 minute or until mixture forms a ball . Remove from heat.
- Add 1 egg at a time, beating with whisk or wooden spoon after each addition until smooth and glossy.
- Spread egg mixture over pastry circle. Bake 50-55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
- Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in bowl until well mixed. Add enough milk for desired glazing consistency.
- Drizzle glaze over puff; sprinkle with almonds.
Nutrition Facts : Calories 220 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 75 milligrams, Sodium 140 milligrams, Carbohydrate 20 grams, Fiber
ALMOND PASTRY PUFF
Provided by Jamie Oliver
Categories Desserts Puddings & desserts Cheap & cheerful
Time 28m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Line a baking tray with greaseproof paper.
- Blitz the almonds in a food processor until nice and fine. With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed.
- Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they're just under ½cm thick.
- Place one round on the lined tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Put the other round on top and gently push together. Quickly seal the edges with the back of a fork. Eggwash the top, then dust over an extra layer of sugar.
- Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside.
- Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up.
Nutrition Facts : Calories 443 calories, Fat 29.2 g fat, SaturatedFat 12.7 g saturated fat, Protein 8.9 g protein, Carbohydrate 36.7 g carbohydrate, Sugar 14.7 g sugar, Sodium 0.7 g salt, Fiber 0.9 g fibre
ALMOND PUFF
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
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 32 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 71mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
PLUM & ALMOND PASTRY
This open fruit tart looks and tastes fantastic for very little effort - frangipane flavours complement sugar plums
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
- Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.
Nutrition Facts : Calories 408 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ALMOND PASTRY
Decadent! Starting with refrigerater crescent rolls makes this incredibly easy, but no one would ever guess. Whenever I take it somewhere I have started taking the recipe along, because people always ask for it. In fact, that's how I got it too!
Provided by Linorama
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
- (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal.
- Mix cream cheese, egg yolk, almond extract and sugar.
- Spread over 1st layer.
- Unroll 2nd package of crescent rolls and stretch to fit over the top.
- Slightly beat egg white and brush on top layer of crescent rolls.
- Sprinkle with additional sugar, then sliced almonds.
- Bake 20-25 minutes, till golden brown.
- Cool completely before cutting.
DANISH ALMOND PUFF
My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.
Provided by WarringEagle
Categories Bread Yeast Bread Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
- Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
- To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 42 g, Cholesterol 130.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 15.2 g, Sodium 192.7 mg, Sugar 17.9 g
FRUITY ALMOND PUFF PASTRY TART
We are making frangipane. It sounds super fancy, but it's code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
- Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
- While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
- Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
- In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
- Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).
ALMOND PASTRY PUFF
Jamie Oliver's recipe for Almond Pastry Puff, as seen on his Channel 4 show, Quick & Easy Food, makes cooking delicious pastry as simple as possible.
Provided by Jamie Oliver
Categories Dessert
Time 28m
Number Of Ingredients 1
Steps:
- Preheat the oven to 220ºC/425ºF/gas 7. Line a baking tray with greaseproof paper. Blitz the almonds in a food processor until nice and fine. With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed. Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they're just under ½cm thick. Place one round on the lined tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Put the other round on top and gently push together. Quickly seal the edges with the back of a fork. Eggwash the top, then dust over an extra layer of sugar. Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside. Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up. CALORIES 443kcal FAT 29.2g SAT FAT 12.7g PROTEIN 8.9g CARBS 36.7g SUGAR 14.7g SALT 0.7 FIBRE 0.9g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited Photographer: David Loftus
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CLASSIC ALMOND PASTRIES RECIPE - DELICIOUS. MAGAZINE
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Cuisine Scandinavian RecipesEstimated Reading Time 2 minsServings 8Calories 568 per serving
- With an electric whisk, beat the butter and sugar in a bowl until pale. Whisk in the egg yolks. Fold in the ground almonds, almond extract and flour. Stir until smooth, and chill.
- To make plaits, roll out the pastry on a floured surface to approximately 40cm square. Cut into 2, so you have 2 rectangles (measuring 40cm x 20cm), then spread the almond filling down the centre in a long sausage shape. Fold the top and bottom over to seal in the filling, then make diagonal cuts about 1cm apart down the side of each rectangle at a slight angle (see our https://www.deliciousmagazine.co.uk/articles/how-to-make-danish-pastriesHow to make Danish pastries feature for details). Brush the pastry strips with beaten egg then, alternating sides, fold them in a criss-cross pattern over the filling.
- To make individual pastries, roll out the pastry to a 5mm thickness and cut into 8 x 10cm squares. Put a generous tbsp of the filling in the middle, then fold the pastry corners into the centre to enclose the filling.
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Servings 8Total Time 45 minsCategory Desserts
- In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the egg and egg yolk. Mix well. Add the milk, vanilla bean and seeds. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Pass through a sieve set over a bowl to remove any lumps.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
ONE OF MY FAVORITE CHRISTMAS RECIPES - DOMESTICALLY …
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- Blend together the crust ingredients with a pastry cutter or 2 forks. The mixture will be coarse and crumbly. Divide it into two balls.
- In a saucepan, bring to boil over low heat the water and butter (Top portion). Add flour when the water comes to a boil. Turn off the heat and continue to stir until the batter leaves the sides of the pan.
- While still warm, drizzle with a mixture of powdered sugar, and almond extract. If the mixture is too thick add water, 1/2 teaspoon at a time. Sprinkle with sliced, roasted almonds.
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Cuisine AmericanCategory Dessert, SnackServings 8Calories 697 per serving
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth.
- Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet.
- On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling.
SWEET ALMOND PASTRY - THE NOVICE CHEF
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4.3/5 (91)Total Time 52 minsServings 8Calories 189 per serving
- In a food processor (or stand mixer) combine almond paste, sugar and vanilla extract. Until well combined.
- Unfold pastry sheet on prepared baking sheet. Gently roll it with a rolling pin to be a little thinner than it is out of the box – not much, just a little larger.
CHOCOLATE ALMOND PUFF PASTRY TWISTS - OWLBBAKING.COM
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Estimated Reading Time 5 mins
- In a food processor, blend the almond paste and sugar until it is completely homogeneous (or, just sugar and almond extract if you’re not using almond paste). Set aside.
- Sprinkle a bit of flour on top of your work surface and on your rolling pin. Roll the pastry out until you have formed a larger rectangle.
ALMOND PUFF PASTRY DANISH - CALL ME PMC
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Estimated Reading Time 3 mins
- Unfold and lay the thawed Puff Pastry sheets on lightly floured baking sheets. Use a knife to cut along the fold marks to create three equal-sized pieces. Cut each strip in half to make a total of 12 rectangles.
- Arrange the puff pastry rectangles on a large, ungreased cookie sheet fitted with a silicone baking mat leaving at least 1-inch of space between each rectangle.
- With a knife, lightly score a border around the entire edge of each pastry rectangle, about ¾ inch away from the edge. Use a fork to poke a few holes into the center area of each pastry. (This allows the outside border to rise and puff up while the center doesn't rise as much and holds the filling.)
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Ratings 5Calories 97 per servingCategory Dessert
- Meanwhile, whisk egg white, confectioners' sugar, lemon zest, and lemon juice together and set it aside.
- Place the puff pastry sheet on a cutting board, unfolding it immediately after it has thawed enough that you are able to separate them. Dust off some excess flour on the puff pastry.
ALMOND PUFF LOAF - KING ARTHUR BAKING
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- Preheat the oven to 350°F. Lightly grease a large baking sheet, or line it with parchment., To make the bottom layer: In a medium-sized mixing bowl, combine the flour and salt, then work in the cold butter with a pastry blender or fork, your fingers, or a mixer.
- The dough will become cohesive, though not smooth., Divide the dough in half; if you're using a scale, each half will weigh about 5 1/8 ounces.
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4.8/5 (4)Category Puff PastryCuisine French CuisineTotal Time 1 hr 5 mins
- Add 1/3 cup (80 grams) of sugar, the egg yolks and softened butter. Flavor with a little cognac and beat until you get a fluffy cream.
- Divide the puff pastry into two unequal parts. Spread out the larger one on the table and cut a disc out. Smear it with the cream, while leaving a rim of 3/4″ (2 cm) and moisten it with a brush.
- Spread out the second piece of puff pastry. Roll it out a little to make it thinner than the first. Place it gently on top of the cream and stick the edges together by pressing slightly.
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- Preheat the oven to 350 F / 177 C. Line a baking sheet with parchment paper. Remove the pastry from its container and wrapper and let it defrost on the counter for 40 minutes.
- While you are waiting for the dough to defrost, make the filling. Put almond paste, sugar, egg, salt, bread crumbs, almond extract, and vanilla extract in a food processor.
- Run the processor until the paste forms a ball. Let it sit until the pastry is thawed. Use a rolling pin to flatten the dough out and remove the fold mark.
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