Friday, January 22, 2016

Almond Puff




For today's Flashback  Friday I'm going back to this Betty Crocker Danish pastry I posted seven years ago. It's a recipe that might takes many of us back to when we first started baking and became one of my favorites at a bridal shower in 1975. People have asked what kind of a filling it has and are always surprised that it has none and that, if fact, the pastry has no sugar in it.

Ingredients:
  • 1/2 cup butter, room temp
  • 1 c flour
  • 2 Tbsp water
  • ½ cup butter
  • 1 cup water
  • 1 tsp almond extract or vanilla
  • 1 cup flour
  • 3 eggs
frosting
  • 1 1/2 icing sugar for frosting
  • 2 Tbsp butter or soft margarine
  • 1 tsp almond extract
  • 1 - 2 Tbsp water 
  • 1/2 - 1 cup roasted, slivered or chopped almonds 

  1. Cut 1/2 c butter into 1 cup flour. Sprinkle 2 Tbsp water over mixture and stir with fork. Round into a ball and divide in half. 
  2. On ungreased cookie sheet, pat each half into a strip, 12 x 2 1/2 inches, about 3 inches apart.
  3. In small - medium saucepan, heat 1/2 c butter and 1 c water to rolling boil. 
  4. Remove from heat and quickly stir in almond extract and 1 c flour. 
  5. Stir vigorously over low heat until mixture forms a ball.
  6. Remove from heat. Beat in eggs, one at a time, until smooth. At first it will have a slippery texture as you stir, but keep on stirring until each egg is incorporated to make a smooth pastry. 
  7. Drop by Tbsp on top of strips and then spread evenly, using a wet knife, to cover strips completely, sides included.
  8. Bake at 350 F for 60 - 65 min. When you take them out of the oven they will look like funny shaped , flopped French bread. Cool completely.
  9. Frost and sprinkle with toasted almonds. Store uncovered or lightly covered with wax paper (room temp) to keep crisp. Can be frozen. 


Frosting: Mix  icing sugar, (confectioners sugar), soft butter, almond extract and 1 – 2 Tbsp warm water until smooth and easy to spread with a spoon.

44 comments:

  1. Hi Anneliese! This looks oh so good and I've never seen the recipe before so thank you for posting it!!

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  2. Great recipe Anneliese, it looks so delicious..my sister has made this. She gave me the recipe but I have never made it. Seeing it here makes me want to.

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  3. That looks so delicious! I have made almond puff on a large bar pan...but I like the idea of long strips better.

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  4. See Anneliese...you just never know... I too have never seen this recipe and it looks marvelous! I can imagine it tastes as good as it looks. Thanks for sharing.

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  5. We were just talking about that roll the other night. It is so delicious and I have not made that in a while and it's one that has ingredients that are staples.

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  6. Haven't made this for several years. Thanks for reminding me of this recipe. Now I have it at my finger tips. Yours looks picture perfect and delicious! Kathy

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  7. My mom used to make this regularly when we were kids. Delicious stuff!

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  8. This has been a favourite at our house - although, like Judy, I've spread it in a jelly roll pan. I like the way you've done it and will try that next time.

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  9. I've never heard of this before, but it looks scrumptious!

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  10. I have this very same recipe posted on The baking beauties. I made it for Christmas and it really is just as tasty as it looks.

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  11. Oh this is such a yummy and easy and gorgeous slice. I've made it so many times and its always a hit. . good one Anneliese.

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  12. i had this at my wedding shower as well and the recipe was passed down. she forgot to add an ingredient and when i made it it was a total flop. the recipe was corrected but i haven't made it in years and now with this wonderful reminder i most definately will.
    we are having company for fasba soon and this will be very nice.

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  13. I was hoping you would post this one sometime! Thanks!

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  14. A friend of mine brings this dessert every time we all get together...we all love it...

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  15. It's always so much fun to see recipes show up here that I have too - this one is great, and as someone already said...I think it's time to make it again!! Thanks Anneliese.

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  16. Hello Anneliese
    I am going to try the cake this week and will let you know... thanks for sharing!

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  17. Thankyou so much for posting this recipe ,and especially the pictures, sure made it easier to understand. I have not made this yet but, I have tasted it many times, very good. Thankyou again.

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  18. Hey !!
    You wrote twice to put 1/2 cup of butter , is it a mistake ?

    Anyway this recipe looks very yummy !
    xoxo

    from:
    patchwork-of-dreams.blogspot.com

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  19. Patchwork of Dreams - The method explains the reason for 1/2 cup butter twice ... 1/2 for the base and another 1/2 for the cooked second layer. Hope you try this recipe.

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  20. Just made this today. My friend is to arrive withi the next hour or so and this will be our dessert

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  21. At long last, the recipe I need to bring me back decades. Thank you!! R.I.P. mum

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  22. Does this freeze well?

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    Replies
    1. I have often frozen if and it's still very good, although best on the day you make it.
      I freeze it in a container with a lid and when I thaw it, I take off the lid to let it thaw uncovered
      and stay as crisp as possible.

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  23. Oh boy,just made these,can't wait to dig in!

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  24. I have made this pastry for creme puffs but I have never heard of the butter and flour mixture that is spread on the bottom...what does this do? Does it form a crust on the bottom?

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    Replies
    1. Your are right.. the top part is a cream puff pastry. The bottom part is a crispy, tender base, somewhat like a rich pie crust.

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  25. Great recipe!! Could you substitute the white flour for almond flour or coconut flour?

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    Replies
    1. I have no idea. I'll ask Julie.

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    2. I'm really sorry, "Country Kitchen" but it is not that simple - I really wish it was... I have not yet found a way to satisfactorily duplicate this kind of puff pastry. You can do your own experimenting with gf flour but it would have to be a 'mix' of flour and starch. If you find something that works, please share your success with us !

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  26. Back in the 80's an elderly Norwegian friend taught my mom to make this. She called it Kringle...
    We love to put chopped cherries and chopped pecans on top if serving it around Christmas.

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  27. sounds oh so yummy, I'd be tempted to try this pastry with your before chicken recipe as we are stuck in a state of emergency and have all kids home for a snow day, looks like they could even make this, thanks

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  28. My friend gave me the recipe years ago, but she was disappointed that it didn't turn out! She had melted the butter for the base which ended in a goopey mess and I don't know WHAT she did with the topping.
    So I dug out my Betty Crocker book and followed the instructions to a T. Turned out beautifully, and has been a favorite ever since. It's very versatile for any occasion, and can be 'dressed up' or served very simple. Enjoy!

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  29. Anneliese, I've made this for years and love it but I've always spread it out into a baking sheet. I like the way you make two loaf shapes out of it. I'll be trying this next time I make it.

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  30. You give the BEST tutorials Anneliese!! This looks wonderful.

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  31. I was shown how to make this years ago and have impressed many guests with it. It seems to have gone out of fashion lately. I think it tastes like a fancy French pastry. I made my choux in my food processor with no problem. No idea it is a Betty Crocker recipe

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  32. Your food pictures are so nice! My house is pretty dark and I get frustrated that I can't post pictures of my recipes--I'm a great cook! The almond puff looks delicious! Thanks for sharing the recipe.

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  33. I used to make this all the time from a recipe in a PTA cook book. I lost the book when we moved and haven't made it since. Thank you for sharing, this will be on the menu for breakfast tomorrow.

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  34. Mine did not rise, I did however turn the pan half way through the cooking process. Is that what made it flop

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    Replies
    1. I'm not sure. I haven't had reason to open the oven door while baking. It could be that, or how well the eggs were mixed into the batter. Maybe the batter could have had a bit of cooling down time before beating in the eggs. Does it still taste good? I've had various samples of these at different places and I know some have been very flat, but still good.

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  35. Hello...Viewed this recipe a few weeks ago. We made it and it was awesome!! This was our first attempt at a puff pastry.We had no problem following your easy to read instructions,would make this again!!!

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    Replies
    1. Thank you! Appreciate knowing it turned out well.

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