Almond Puffs 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 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.

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!!).

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

ALMOND PUFF PANCAKES



Almond Puff Pancakes image

Awesome!

Provided by grace bell

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 large eggs, separated
¼ cup heavy whipping cream
½ cup almond meal
¼ teaspoon baking powder
1 pinch sea salt

Steps:

  • Beat egg whites in a bowl using an electric mixer until soft peaks form.
  • Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 7.4 g, Cholesterol 226.8 mg, Fat 30 g, Fiber 3 g, Protein 12.9 g, SaturatedFat 9.4 g, Sodium 312.3 mg, Sugar 1.4 g

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

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

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.

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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.
From stevehacks.com


INDIVIDUAL ALMOND PASTRY PUFFS - DELISHABLY
Stir in 1 cup flour. Divide dough into 12 equal parts and press into the bottom of each cup of a square muffin pan. Set aside. Top Layer: Melt 1 stick of butter, add 1 cup water, and bring to a boil. Stir in 1 cup flour and 1 tablespoon almond extract. …
From delishably.com


QUICK AND EASY PUFF PASTRY ALMOND COOKIES - COOKING IN ...
2019-11-17 Evenly top the entire puff pastry sheet with almond slices. 4. Cut the puff pastry sheet into 24 rectangular pieces (or any shape you like) and place them on a lined baking sheet with some space between each piece. 5. Bake for 18 - 20 minutes, and let cool for 5 minutes. Dust the cookies with powdered sugar and enjoy!
From cookinginchinglish.com


ALMOND CRESCENT PUFFS RECIPE - PILLSBURY.COM
2018-10-23 Mound 2 rounded teaspoons egg mixture onto each dough piece; spread slightly. 5. Bake 16 to 18 minutes or until golden brown and puffed. Remove from cookie sheet. Cool completely, about 20 minutes. 6. In small bowl, mix powdered sugar and enough milk for desired glaze consistency, stirring until smooth.
From pillsbury.com


FRENCH ALMOND CINNAMON PASTRY PUFFS - ALLY'S KITCHEN
Instructions. Combine in a small bowl the melted butter and almond extract. Blend together. Use a pastry brush and coat the rolled out puff pastry with butter. Combine the cinnamon, one-third cup of sugar and blend. Sprinkle on the buttered pastry. Starting at the long horizontal bottom, roll and fold over the dough into a long snake.
From allyskitchen.com


ALMOND POPS | STUFFED PUFFS
These bite size treats are sure to be the talk of the dinner party. This recipe is easy, fun and sure to elevate any dessert table. Pretty sweet. Prep Time Servings 5-10 Minutes Approx. 14 Pops INGREDIENTS 1 bag Stuffed Puffs® Classic Milk Chocolate Marshmallows 1 (12 ounce) bag milk chocolate chips 5-inch bamboo lollipop sticks or sturdy straws Crushed almonds …
From stuffedpuffs.com


RECIPE FOR ALMOND PUFF PASTRY - CREATE THE MOST AMAZING DISHES
2022-03-29 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.
From recipeshappy.com


ALMOND PASTRY PUFF | EGG RECIPES | JAMIE OLIVER RECIPES
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.
From jamieoliver.com


10 BEST ALMOND FLOUR PUFF PASTRY RECIPES | YUMMLY
2022-05-03 Puff Pastry Pizza, Veg Pizza Puff Pastry Fa's Kitchen puff pastry, mozzarella cheese, pizza sauce, olive oil, green chili and 2 more …
From yummly.com


EASY ALMOND PUFF PASTRY - THE MIDNIGHT BAKER - EASY …
2020-08-26 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.
From bakeatmidnite.com


ALMOND MERINGUE PUFFS WITH HAZELNUT-CHOCOLATE FILLING ...
Ingredient Checklist. ¼ cup hazelnut-chocolate spread (such as Nutella), chilled. Basic Meringue, divided. ¼ teaspoon almond extract. Food coloring gels (such as Wilton Violet, Kelly Green, and Royal Blue) Close this dialog window. Review this recipe. Almond Meringue Puffs with Hazelnut-Chocolate Filling.
From southernliving.com


RASPBERRY-ALMOND PUFF | KING ARTHUR BAKING
To make the crust: Preheat the oven to 425°F. Combine all of the crust ingredients until homogeneous. Pat into a 9" to 10" quiche pan or pie pan (at least 1 1/4" deep), pressing the dough up the sides of the pan. Bake for 6 minutes, to set the crust. Remove from the oven, but leave the oven on. To make the filling: Pat or roll the marzipan ...
From kingarthurbaking.com


EASY CREAM PUFFS WITH ALMOND-COCONUT CREAM - SLUMBER AND ...
2020-06-18 Preheat the oven to 425F. Prepare a sheet pan by lining it with parchment paper or lightly greasing. In a small bowl, whisk together the flour and salt until combined. In a medium saucepan, bring the water to a boil, and then add in the butter and stir gently until it melts.
From slumberandscones.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


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