This is so good, but rich! My kids always asked me to make
it on weekends. I found this in my 1970 Betty Crocker recipe
card collection. I always made the almond one.
Almond Puff
Pastry Ingredients:
1 cup all-purpose flour
1/2 cup LAND O LAKES? Butter, softened
2 tablespoons water
Topping Ingredients:
1 cup water
1/2 cup LAND O LAKES? Butter
1 cup all-purpose flour
1 teaspoon almond extract
3 eggs
Glaze Ingredients:
1 cup powdered sugar
1 tablespoon LAND O LAKES? Butter, softened
1/2 teaspoon almond extract
1 to 2 tablespoons milk
Garnish Ingredients:
1/4 cup sliced almonds
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.
Chris in NM
http://www.nancyskitchen.com
