Scandinavian Almond Puff Recipes

DANISH ALMOND PUFF

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.

SCANDINAVIAN ALMOND PUFF

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.

SCANDINAVIAN ALMOND PUFF

Steps:

• 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.

ALMOND PUFF

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.

DANISH PUFF

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.

SCANDINAVIAN ALMOND PUFF

Steps:

• Heat oven to 350 degrees F. Place 1 cup flour in large bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto 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. 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 eggs, one at a time, beating with wire whisk or wooden spoon 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.)
• Stir powdered sugar, 2 tablespoons 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 sliced almonds.

ALMOND DANISH PUFF

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.

SWEDISH PUFF COFFEE CAKE

Steps:

• Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle. , For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry., Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely., For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.