Almond Puff Recipes

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SCANDINAVIAN ALMOND PUFF



Scandinavian Almond Puff image

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

Pastry
1 cup all-purpose flour
1/2 cup Land O Lakes® Butter softened
2 tablespoons water
Topping
1 cup water
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1 teaspoon almond extract
3 large Land O Lakes® Eggs
Glaze
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter softened
1/2 teaspoon almond extract
1 to 2 tablespoons milk
Garnish
1/4 cup sliced almonds

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

DANISH ALMOND PUFF



Danish Almond Puff image

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

1 cup all-purpose flour
½ cup butter, softened
2 tablespoons water
½ cup butter
1 cup water
1 teaspoon almond extract
3 eggs, beaten
1 cup all-purpose flour
1 cup confectioners' sugar
1 teaspoon almond extract
1 tablespoon milk, or as needed
2 tablespoons candy sprinkles

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

ALMOND PUFF RECIPE - (4.6/5)



Almond Puff Recipe - (4.6/5) image

Provided by debby-3

Number Of Ingredients 12

1/2 cup butter, softened
1 cup all-purpose flour
2 tablespoons cold water
1/2 cup butter
1 cup water
1 cup all-purpose flour
1 1/2 teaspoons almond extract
3 eggs
1 1/2 cups confectioners' sugar
2 tablespoons butter, melted
1 1/2 teaspoons almond extract
1/2 cup sliced almonds

Steps:

  • In a medium bowl, cut the 1/2 cup of butter 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 350 Degrees. In a saucepan, bring the 1/2 cup of butter, 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 60 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.

ALMOND PUFF CAKE



Almond Puff Cake image

This is a great cake that goes great with anything.

Provided by CALAMARI

Categories     World Cuisine Recipes     European     French

Time 1h50m

Yield 12

Number Of Ingredients 10

½ cup butter
¼ teaspoon salt
1 cup water
¼ cup blanched slivered almonds
1 cup all-purpose flour
4 eggs
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
  • Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
  • While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
  • Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 19.7 g, Cholesterol 136.7 mg, Fat 25.3 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 14.6 g, Sodium 142 mg, Sugar 10.2 g

ALMOND PUFF



Almond Puff image

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

1/2 cup cold butter
1 cup all-purpose flour
2 tablespoons water
PUFF LAYER:
1 cup water
1/2 cup butter
1 cup all-purpose flour
1 teaspoon almond extract
3 large eggs
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon almond extract
1 to 2 tablespoons warm water
2 tablespoons sliced almonds, toasted and chopped

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.

FRUITY ALMOND PUFF PASTRY TART



Fruity Almond Puff Pastry Tart image

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

1 sheet frozen puff pastry (approximately 9.75 by 10 inches)
3/4 cup slivered almonds
1/2 cup sugar, plus extra for finishing
3/4 stick (6 tablespoons) unsalted butter, melted
2 tablespoons all-purpose flour
1 1/2 teaspoons almond extract
1/2 teaspoon ground cinnamon
1 large egg, lightly beaten
2 tablespoons apricot jam
2 pints fresh raspberries

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 DANISH PUFF



Almond Danish Puff image

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

1/2 cup butter, softened
1 cup all-purpose flour
2 tablespoons water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 -2 tablespoon warm water or 1 -2 tablespoon milk
sliced almonds

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.

ALMOND PUFF



Almond puff image

Provided by Moira Hodgson

Categories     dessert

Time 3h

Number Of Ingredients 10

4 tablespoons butter
1/4 cup sugar
1 egg
1/2 cup finely ground blanched almonds
1/4 teaspoon almond extract
1 tablespoons dark rum
White butcher's string
1 1/2 pounds of puff pastry (see recipe)
1 egg yolk
2 tablespoons heavy cream

Steps:

  • To make the filing, cream butter and sugar together. Add egg and beat until smooth. Add almonds, extract and rum.
  • Wrap the filling in plastic wrap and chill until it is hard.
  • To form the puff, roll the puff pastry on a floured board into a large square, 15 inches by 15 inches. Pastry should be less than onequarter-inch thick.
  • Place chilled ball of filling in center of dough and gather up edges of pastry. Tie a piece of string securely around pastry, totally enclosing the filling. Cut off excess pastry with scissors. Place puff on a baking sheet and chill for at least two hours.
  • Preheat oven to 450 degrees.
  • Brush the puff with an egg glaze made of one egg yolk and two tablespoons of heavy cream.
  • Bake the puff for 20 minutes at 450 degrees, then reduce the heat to 425 degrees and continue baking until the pastry is a golden brown. Remove from oven, slide the puff on a baking rack to cool. Serve slightly warm or at room temperature. Decorate, if desired, with a single perfect blossom.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 7 grams, Sodium 112 milligrams, Sugar 4 grams, TransFat 0 grams

ALMOND PUFF LOAF



Almond Puff Loaf image

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

1/2 cup butter (4 ounces, 1 stick)
1 cup flour (4 1/2 ounces)
1/4 cup water
1 cup water (8 ounces)
1/2 cup butter (4 ounces, 1 stick)
1 cup flour (4 1/2 ounces)
3 large eggs, at room temperature, warm them, in the shell, in hot tap water for 10 minutes if they're cold from t
1 teaspoon almond extract
2/3 cup jam (7 ounces) or 2/3 cup preserves (7 ounces)
1/2-2/3 cup sliced almonds (2 to 2 1/2 ounces)
1/2 cup confectioners' sugar (2 ounces)
1 teaspoon vanilla
4 teaspoons milk (approximately) or 4 teaspoons water (approximately)

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

ALMOND PASTRY PUFFS



Almond Pastry Puffs image

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

2 cups all-purpose flour, divided
1/4 teaspoon salt
1 cup cold butter, divided
2 tablespoons plus 1 cup cold water, divided
1/4 teaspoon almond extract
3 large eggs
FROSTING:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
4 teaspoons water
1/4 teaspoon almond extract
2/3 cup chopped almonds, toasted

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.

DANISH PUFF



Danish Puff image

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

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons water
1/2 cup butter or margarine
1 cup water
1 teaspoon almond extract
1 cup Gold Medal™ all-purpose flour
3 eggs
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoons warm water or milk
Chopped nuts

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

EASY ALMOND MINCE PIE PUFFS



Easy almond mince pie puffs image

Make a Christmas staple with some homemade mince pies made with puff pastry. Serve for breakfast, or enjoy hot with vanilla ice cream for dessert

Provided by Barney Desmazery

Categories     Dessert

Time 35m

Number Of Ingredients 6

320g sheet ready-rolled puff pastry
plain flour, for dusting
1 egg, beaten
150g mincemeat (vegetarian, if needed)
20g flaked almonds
icing sugar, for dusting

Steps:

  • Unroll the pastry on a lightly floured surface, and cut in half lengthways. Cut each half into six, so you have 12 squares. Working with one square at a time, fold in half diagonally to create a triangle. Lay the triangle out with the folded edge facing you. Cut a ½cm border along the other two edges, stopping just before the two cuts intersect. Carefully unfold the pastry, then brush the borders with a little beaten egg. Lift the far left corner of the pastry and fold it over to the right, pressing it down gently against the inner right corner to seal. Repeat from the far right corner of the pastry to the inner left corner. Arrange the pastries over two baking trays lined with baking parchment, and spoon 1 tsp mincemeat into the middle of each. Top each with a few flaked almonds. Will keep chilled for up to 24 hrs.
  • Heat the oven to 210C/190C fan/gas 6½. Brush the pastry with more egg and bake for 15-20 mins until puffed up and golden. Dust with icing sugar and enjoy warm, or leave to cool completely. Once cooled, will keep in an airtight container at room temperature for two days.

Nutrition Facts : Calories 155 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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From canadianliving.com


ALMOND PUFF PASTRY DANISH > CALL ME PMC
In the bowl of your electric mixer fitted with the paddle attachment, mix cream cheese, 2 tablespoons honey, and egg until smooth. Spread one heaping tablespoon of cream cheese filling on each puff pastry piece and spread evenly in the inside scored rectangle. Top with a few slivered almonds. Bake for 16 to 20 minutes, or until lightly browned.
From callmepmc.com


JAMIE OLIVER'S 5-INGREDIENTS ALMOND PASTRY PUFF | JAMIE'S ...
Welcome to the Channel 4 YouTube page; home to much-loved classics, laugh-out-loud comedy, the weird and wonderful, and our social-first digital originals.
From youtube.com


ALMOND DANISH PUFF RECIPE | RECIPELAND
Puff: In saucepan, melt butter in water, add flour, cook until mixture forms a ball. Add almond flavoring. Add eggs, one at a time, beating after each addition until smooth and well blended. Spread puff over pastry. Bake at 350℉ (180℃) for 60 minutes. Frosting: Mix powdered sugar, vanilla, almond flavoring and water.
From recipeland.com


ALMOND CREAM PUFFS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Preparation. In a large saucepan, combine the milk, water, butter, sugar and salt. Bring to a slow simmer over medium heat and let the butter fully melt. Remove from heat and add the flour. Whisk the flour into the liquid and return to the heat for one minute, stirring continuously.
From tastykitchen.com


SWEET ALMOND PASTRY – PUFF PASTRY
Place the almond paste, granulated sugar, remaining egg and vanilla in a food processor. Cover and process until the mixture is smooth. Unfold the pastry on a lightly floured work surface. Roll the pastry into a 12 x 10-inch rectangle. With the short side facing you, spoon the almond mixture on the bottom half of the pastry to within 1 inch of ...
From puffpastry.com


ALMOND PUFFS CEREAL - HOMEMADE ALMOND CEREAL RECIPE
Instructions. Whisk egg, and then mix it into the almond butter. Add in maple syrup and slowly blend in flour. Mix in baking powder and vanilla extract. Roll out dough into long rope and cut ½ inch pieces with a dinner knife. This type of knife will create little pillow shapes versus cylinders.
From onceagainnutbutter.com


ALMOND PUFF RECIPE | RECIPE | RECIPES, ALMOND RECIPES ...
Aug 27, 2013 - This prestigious bar makes a heavenly dessert. There's always room for one more of these fluffy treats."
From pinterest.ca


RECIPE FOR ALMOND PUFF PASTRY - CREATE THE MOST AMAZING DISHES
2022-03-29 Almond Puff Pastry - Recipe | Cooks.com trend www.cooks.com. In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat and quickly stir in extract and flour.
From recipeshappy.com


ALMOND DANISH PUFF PASTRY - BEYER BEWARE - RECIPES FOR ...
Then bake at 350 degrees for 60 minutes or until it is light brown. While the pastry is baking, make the almond glaze by combining melted butter, powdered sugar, and vanilla or almond extract. Note the pastry will be high while baking, almost like …
From beyerbeware.net


ALMOND DANISH PUFFS | BAKE AT 350°
2 1/2 tablespoons milk. 1/2 teaspoon almond extract. Preheat oven to 350. Line a cookie sheet with parchment paper. Put flour in a bowl. Spoon out about 1 tablespoon flour and sprinkle on countertop. Whisk salt into flour in bowl. Coat butter in flour on countertop. Use a rolling pin to pound butter-coated flour to about 1/2-inch thickness.
From bakeat350.net


10 BEST ALMOND PASTE PUFF PASTRY RECIPES | YUMMLY
2022-05-01 lemon juice, almond, dark brown sugar, puff pastry, liqueur, mint leaves and 4 more Puff Pastry Filled with Apricot in Syrup L'Antro dell'Alchimista apricots, cream cheese, milk, powdered sugar, granulated sugar and 1 more
From yummly.com


STRAWBERRY TART WITH ALMOND CREAM - FOODESS
Spread almond cream in the middle, leaving a 1 ½” border. Arrange the strawberries over the cream. Fold the edges of the pastry up over the filling, pressing together overlap and seal it. Beat egg with a bit of water and brush a bit over the pastry (save the rest for scrambled eggs). Sprinkle sugar over crust and strawberries.
From foodess.com


APRICOT AND ALMOND PUFF PASTRIES | RICARDO
Ingredients Pastry Cream. 1/4 cup (55 g) sugar; 1 tbsp unbleached all-purpose flour; 1 tbsp cornstarch; 1 egg; 1 egg yolk; 1 cup (250 ml) warm milk ; …
From ricardocuisine.com


SWEET ALMOND PASTRY - THE NOVICE CHEF
2020-06-15 Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat. In a small bowl, whisk together egg and water. Set aside. In a food processor (or stand mixer) combine almond paste, sugar and vanilla extract. Until well combined. Unfold pastry sheet on prepared baking sheet.
From thenovicechefblog.com


DANISH PUFF ... AN EASY ALMOND KRINGLE RECIPE! | HELLO ...
2018-04-25 Bring 1 cup water and ½ cup butter to a boil in a medium saucepan. Remove from heat, then add almond extract. Beat in 1 cup flour, stirring vigorously to avoid lumps. When dough is smooth, add an egg and mix until incorporated; repeat process with remaining eggs. Spread topping evenly over pastry.
From hellolittlehome.com


HONEY ALMOND PUFF PASTRY WRAPPED BRIE – MODERN HONEY
2021-12-22 Sprinkle with 2 Tablespoons of honey and ¼ cup of the sliced almonds. Fold up the corners of the puff pastry to wrap around the brie. In a small bowl, whisk together an egg. Brush the puff pastry with an egg wash to keep it in place. Make sure to pinch and seal all of the corners and top. An egg wash will act like glue.
From modernhoney.com


ALMOND APPLE PUFF PASTRIES - OLGA'S FLAVOR FACTORY
2015-05-19 Place about ½-3/4 of a Tablespoon of almond paste on top of each circle of dough and spread it out evenly, leaving a rim around the edges. Shingle the slices of apples on top of the almond paste. Brush the apple slices with the melted butter and sprinkle with sugar. Brush the edges of the pastries with the egg wash.
From olgasflavorfactory.com


EASY ALMOND CROISSANTS - ENTERTAINING WITH BETH
Preheat oven to 400F. Beat together butter, sugar, and almond paste until combined. Add 2 eggs, one at a time, reserving the 3rd egg for the egg wash. Then add the almond extract. Add flour slowly until just combined. Cut out a 3 x5 square of puffed pastry. Place 2 tablespoon of almond paste in the center.
From entertainingwithbeth.com


ALMOND PUFF RECIPE | SPARKRECIPES
With floured fingers, shape into a 12x3 inch rectangle on an ungreased cookie sheet, leaving 3 inches between the two pieces. 2. In a medium saucepan, heat 1/2 cup butter with 1 cup water to a rolling boil. Remove from the heat, stir in almond extract and one cup flour. Return to heat and cook 1 minute until it forms a ball.
From recipes.sparkpeople.com


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