Recipe

Almond Puff Loaf Recipe

	Shirleyoma / All my dishes 2 years, 1 month ago These are so good you can't stop at one! This is an all time favorite. I've had this recipe for years, don't remember where I got it.. Prep:20m Cook:55m Servings:20	Shirleyoma
	almond sweet

Does this look good? Yeah! / Nope

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Ingredients

FIRST LAYER

1/2 cup butter -- cut into 1/2-inch cubes

1 cup Flour

1/2 teaspoon salt

1/4 cup water

SECOND LAYER

1 cup water

1/2 cup butter

1 cup Flour

3 large eggs

1 teaspoon almond extract

TOPPING

2/3 cup jam or preserves

1/2 cup slivered almonds -- toasted

ICING

1/2 cup confectioners' sugar

1 teaspoon vanilla

4 teaspoons milk

Directions

FIRST LAYER: In a medium-sized mixing bowl, combine the butter, flour, and

Salt, working the butter into the flour with a pastry blender or fork, your

Fingers, or a mixer. Mix until everything is crumbly, then stir in the water.

The dough will become cohesive, though not smooth.

Divide the dough in half. Wet your hands, and shape each piece of this wet

Dough into a rough log. Grease a baking sheet or sheets that'll allow you to

Stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at

Least 4 inches (but preferably 6 inches) between them, and 2 inches on each

Side. These puff up in the oven (hence the name), and you need to leave them

Room for expansion.

SECOND LAYER: In a medium-sized saucepan, bring the water and butter to a

Boil. Stir until the butter melts, then add the flour (and salt, if you're

Using it) all at once. Stir the mixture with a spoon till it thickens, begins

To steam, and leaves the sides of the pan; this will happen very quickly.

Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat

It at medium speed for 30 seconds to 1 minute, just to cool it down a bit.

Add the eggs one at a time, beating well after each addition; beat until the

Dough loses its "slimy" look, and each egg is totally absorbed. Mix in the

Almond extract. Divide the batter in half. Spread half the batter over one

Of the dough strips on the pan, covering it completely. Repeat with the

Remaining batter and dough. With a spatula (or your wet fingers) spread the

Batter until it completely covers the entire bottom layer of dough. Smooth it

Out as best you can.

Bake the pastry in a preheated 350°F oven for 50 minutes to 1 hour, or until

it's a deep golden brown. Remove it from the oven, and transfer each pastry

To a wire rack.

TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any

Flavor is fine, but our favorites are raspberry and apricot.) Sprinkle the

Toasted almonds atop the jam. By this time, your beautifully puffed pastries

Are probably starting to sink; don't worry, this is all part of the plan.

ICING: Stir together the sugar, vanilla, and enough milk or water to form a

Thick but "drizzlable" icing. Drizzle the icing atop the pastries. Cut into

Squares or strips to serve. Yield: 16 to 20 servings.

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Comments

organicmama 2 years, 1 month ago said:
33 steps? I can't do that many, I am good at about 5...haha Sounds really good Shirley!

henrie 2 years, 1 month ago said:
Very good post, I'm making it for sure, thanks girl, sounds soooooooooooooo yummie. :)

annieamie 2 years ago said:
Shirley? Now you know that I love your recipes. I just can't figure out what this recipe makes. Is this like a danish pastry? It sure sounds good. I wish you had a pic of this here. I'd love to see what it looks like after its been baked and topped. Thank you for taking all that time to post it here for everyone!

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