Almond Puff Recipe 465

ALMOND PASTRY PUFF

Steps:

• 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.
• Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they're just under ½cm thick.
• Place one round on the lined tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Put the other round on top and gently push together. Quickly seal the edges with the back of a fork. Eggwash the top, then dust over an extra layer of sugar.
• Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside.
• Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up.

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.

ALMOND PUFF PASTRY

Steps:

• Preheat oven to 350 degrees.

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.

ALMOND PASTRY PUFFS

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.

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.

ALMOND PUFF

Steps:

• In a medium bowl, cut the 1/2 cup of margarine 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 400 degrees F (200 degrees C).
• In a saucepan, bring the 1/2 cup of margarine, 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 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more 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 RECIPE - (4.6/5)

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

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.

ALMOND CREAM PUFF RING

Steps:

• Preheat oven to 400°F.
• In medium saucepan over high heat, heat 1 cup of water with 1/2 cup of butter until mixture boils.
• Turn heat to low and add 1 cup of sifted flour and 1/4 tsp salt.
• Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
• Quickly transfer dough to a large bowl and with electric mixer at medium speed, beat in 4 eggs, one at a time, beating well after each addition.
• Continue beating until dough is smooth and satiny.
• On lightly floured cookie sheet, using a dinner plate as a guide, trace a circle.
• Drop heaping measuring tablespoons full of dough just inside the circle to form a ring, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
• Bake 40 minutes or until golden brown and firm.
• Turn oven heat off and allow puff ring to rest in the oven 15 minutes.
• Then place on a rack to cool way from any draft.
• Once cool, CAREFULLY cut ring in half and remove soft interior with a spoon and discard, leaving the hollowed shell.
• Combine pudding mix and 1 1/4 cups milk in medium bowl and mix for 3 minutes, then refrigerate 30 minutes until set.
• Remove pudding from frige and gradually fold in the whipped cream and almond extract.
• Fill bottom shell with pudding mixture and set top shell in place.
• In double boiler, over hot (not boiling) water, melt the chocolate chips with 1 tbsp of butter, 1 1/2 tsp milk and 1 1/2 tsp corn syrup until smooth.
• Spread on top of cream puff ring and immediately sprinkle with the toasted sliced almonds so they adhere to the chocolate then refrigerate.
• To serve, slice the ring into individual cream puff portions& enjoy.

ALMOND PUFF

Steps:

• 1. Heat oven to 350 degrees. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2T water over mixture, mix with fork.
• 2. Round into ball, divide in half. On ungreased baking sheet, pat each half into a 12x3 strip. Strip should be about 3 inches apart.
• 3. In medium saucepan, heat 1/2 C. butter and 1 C. water to rolling boil. Remove from heat and quickly stir in almond extract and 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
• 4. Beat in eggs all at one time until smooth. Divide in half. Spread each half evenly over strips, covering completely.
• 5. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with sugar glaze and sprinkle generously with chopped almonds.
• 6. Sugar Glaze: Mix 1 1/2 C. powdered sugar, 2 T. softened butter, 1 to 1 1/2 t. almond extract, 1 1/2 t. vanilla extract and 1-2 T. water until smooth.

ALMOND PASTRY PUFF

Steps:

• Preheat the oven to 220ºC/425ºF/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. Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they're just under ½cm thick. Place one round on the lined tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Put the other round on top and gently push together. Quickly seal the edges with the back of a fork. Eggwash the top, then dust over an extra layer of sugar. Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside. Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up. CALORIES 443kcal FAT 29.2g SAT FAT 12.7g PROTEIN 8.9g CARBS 36.7g SUGAR 14.7g SALT 0.7 FIBRE 0.9g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited Photographer: David Loftus