Danish Almond Puff Pastry
- Bobi Brouse Bertlilng
- May 31, 2020
- 2 min read
Make two “puffs” 6-8 servings each
Recipe adapted from beyerbeware.net
Don't be intimidated by the "puff pastry" part in the title. It's not the kind that requires hours of work like you see on the Great British Bake Off. I make it in the food processor. This is the kind of pastry that melts in your mouth. If you love almond, this is the pastry for you. Perfect for brunch or a little something special to go with your morning cup of coffee. Enjoy.
Ingredients
Flaky crust layer
1/2 cup butter
1 cup sifted flour
2 TBSP cold water
Egg Bread Layer
1 cup water
1/2 cup butter
1 tsp almond extract
1 cup flour
3 eggs
Icing Glaze
2.5 cups powdered sugar
1/4 butter, melted
1 tsp vanilla extract
1 tsp almond extract
Instructions
Flaky Crust Layer
Cut the butter into the flour and sprinkle with water while mixing with a fork.*
Form into a ball and divide dough in half.
Press (or roll) each half into an oval that is roughly 12” by 3” on a parchment paper lined cookie sheet.
Egg Bread Layer
Bring the water and butter to an almost boiling temperature (211 degrees) but remove from heat just before it boils.
Stir in the extracts and flour.
Stir constantly to keep from having lumps.
Add the eggs, one at time, stirring to combine completely.
Spread the half of the dough over each oval crust. Bake at 350 degrees for 50-60 minutes or until golden brown.
Icing Glaze
Mix icing ingredients together. Thin with milk or 1/2 and 1/2 if needed. Spread over puffs while they are warm (not hot).
Note: While baking, the pastry will be high, like a cream puff. If will fall when you remove it from the oven - but that is normal.
*I used my food processor to make the dough. Pulse ingredients until large crumbs form. Then form into a ball.