ALMOND PUFF LOAF
The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation!
Provided by Cucina Casalingo
Categories Breads
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- FIRST LAYER: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer.
- Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
- Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces.
- Wet your hands, and shape each piece of this wet dough into a rough log.
- Grease a baking sheet or sheets that'll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches) between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
- SECOND LAYER: In a medium-sized saucepan, bring the water and butter to a boil.
- Stir until the butter melts, then add the flour (and salt, if you're using it) all at once.
- Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
- Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
- Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed.
- Mix in the almond extract.
- Divide the batter in half.
- Spread half the batter over one of the dough strips on the pan, covering it completely.
- Repeat with the remaining batter and dough.
- With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
- Bake the pastry in a preheated 350°F oven for 50 minutes to 1 hour, or until it's a deep golden brown.
- Remove it from the oven, and transfer each pastry to a wire rack (a giant spatula works well here).
- TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
- Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.
- ICING: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle the icing atop the pastries.
- Cut into squares or strips to serve.
Nutrition Facts : Calories 243, Fat 14.1, SaturatedFat 7.8, Cholesterol 70.3, Sodium 100.5, Carbohydrate 25.6, Fiber 0.9, Sugar 10.5, Protein 3.6
DANISH PUFF
You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
- Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
- In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; 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 cooling rack. Cool completely.
- In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 1 g
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
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Servings 2Total Time 1 hr 20 minsAuthor Donnata
- Preheat oven to 350°. Cut 1/2 cup butter into 1 cup flour until crumbly; stir in 1/4 cup cold water. Form dough into a ball, and divide in half. On a greased baking sheet, pat each half into a 3- x 11-inch rectangle, spacing 4 inches apart.
- Pour 1 cup water into a saucepan; bring to a boil. Remove from heat. Add 1/2 cup butter, stirring until butter melts completely. Add 1 cup flour, stirring vigorously until thick. Add eggs, 1 at a time, and beat well after each addition. Beat in almond extract. Drop mixture in heaping tablespoonfuls on top of each rectangle, covering top and sides.
- Bake at 350° for 1 hour or until golden brown. Remove from oven, and immediately brush with jam. Stir together powdered sugar, vanilla, and milk to make a thin frosting. When puffs cool, drizzle with frosting. Sprinkle with chopped nuts, if desired.
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