Scandinavian Almond Puff
"From Land O'Lakes. Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry. See variations below."
- Ready In:
- 1hr 35mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
-
Pastry Ingredients
- 1 cup all-purpose flour
- 1⁄2 cup butter, softened
- 2 tablespoons water
-
Topping Ingredients
- 1 cup water
- 1⁄2 cup butter
- 1 cup all-purpose flour
- 1 teaspoon almond extract
- 3 eggs
-
Glaze Ingredients
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1⁄2 teaspoon almond extract
- 1 -2 tablespoon milk
-
Garnish Ingredients
- 1⁄4 cup sliced almonds
directions
- Heat oven to 350°F Place 1 cup flour in large 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 a 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 until mixture comes to a full boil and butter is melted (6 to 8 minutes). Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
- Add 1 egg at a time, beating with wire whisk or wooden spoon after each addition until smooth and glossy.
- Spread egg mixture over pastry circle. Bake for 50 to 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 small bowl until well mixed. Add enough milk for desired glazing consistency.
- Drizzle glaze over puff; sprinkle with almonds.
- Recipe Tip
- Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
-
VARIATIONS:
- Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons freshly grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
- Maple Pecan Puff: Omit almond extract in topping. Substitute 1 teaspoon maple extract. Omit almond extract in glaze. Substitute 1 teaspoon maple extract. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
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Reviews
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If this is from Land O'Lakes, then they stole it from Betty Crocker! It appears in my mother's 1950's Betty Crocker cookbook as "Almond Puff." The only difference is the almond garnishment. It was also published in the 1970's BC cookbook under the title "Danish Puff."<br/><br/>Either way, it IS delicious and an impressive dessert or "snack" danish dish.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
