Almond Puffs I Made It Ii

Almond Puffs

LindaLMT 6 years ago
Made for IMI2's December 2018 "Festive Holiday Dishes" challenge. What's better on Christmas morning than fresh baked pastry and coffee. I made 1/4 of the recipe which made one hand sized pastry which is plenty enough for me. I prefer to eat it cooled (not warm).
Almond Puffs
Danish Almond Pastry

My review: This is great!! I wasn't sure about it while it was baking because the top layer puffed up and looked like it was floating on the bottom layer but when removed from the oven it deflated and came together looking right. The pastry part is not sweet at all so don't be afraid to be generous with the glaze. The bottom layer is light and flaky like pie crust and the top layer somewhat softer and creamy (maybe I need to bake it more?) with a slight eggy/custard taste. I may add more Almond extract next time to both the top layer and glaze.
Flag
Cosmicmother 6 years ago said:

I love almond pastry and that looks so delicious Linda!!
It might have needed longer in the oven, or cooked at a higher temp? I prefer to cook pastry at 375-400F. It needs that high heat to start steaming the butter and create the air pockets and flaky texture. But pastry can be so finicky! What works one day might not work the next. ;)
I've been searching for cookies and holiday recipes this morning and have come across quite a few recipes from Fluffy24! He/she has posted a lot of great recipes. :)
I wish I could dive into that pastry right now, nom nom nom......

Flag
LindaLMT 6 years ago said:

I adore Almond Pastry Shona but certainly don't need to be indulging. It probably could have benefited from another 5 or so minutes. The top layer was creamy but not pudding creamy, it was soft creamy but I was anxious to have some. It doesn't say how to tell if it's done, you know how you use the toothpick test for cake/muffins, what do you do for this??

Flag
Cosmicmother 6 years ago said:

I usually check the bottoms and make sure it's evenly brown, when lifting it up to check it shouldn't bend or sag. And it should feel light and crisp. Usually the butter stops sizzling when done or if you see steam coming out it needs more time. But I usually go by my nose, I have a weird sixth sense with my nose when it comes to baking! Lol ;)

Flag
LindaLMT 6 years ago said:

👍🏻 Thanks Shona

Flag
DIZ3 6 years ago said:

LindaLMT, LindaLMT, LindaLMT! OMG! This looks like it was made in a professional bakery. I can actually taste the almond flavoring from here. Mmmm! I'm an almond nut and like any kind of pastry, cookies, or other dessert that have almond flavoring. I'm adding this to my holiday wish list. Don't know if I will have time to make it, but I'm sure going to try. :) Gorgeous photo by the way!

Flag
DIZ3 6 years ago said:

Cosmicmother, I'm just like you when it comes to smell. I can smell a lot of things most people can't. My hubby says I'm half bloodhound. lol! I do the same thing with baking. If I can start to smell it, it's probably done.

Flag
LindaLMT 6 years ago said:

Thanks DIZ!

Flag
mommyluvs2cook 6 years ago said:

Oh wow! I don't think I have ever seen a recipe like this!! I LOVE almond anything, I know some people think almond extract is overpowering but I personally love the stuff :) such a beautiful dessert, good job!!!

Flag
LindaLMT 6 years ago said:

Thanks Michelle!

Flag
DIZ3 6 years ago said:

I put this one on my New Year's "bucket list" of things to make. OMG! It's awesome! I love almond desserts. I also had some trouble with the baking. Using Shona's nose, I could smell it right about 35min. It was golden brown. I couldn't believe it was possibly done so I left it in for another 10 min. It was getting dark and looking over done so I took it out of the oven. The ends were perfectly baked, but the center was dense and doughy. I think making them in smaller strips like 6 inch would work better than 12 inches. Will definitely make these again. I left a couple of photos on the recipe Almond Puffs.

Flag
mommyluvs2cook 6 years ago said:

Wow, gorgeous pictures DIZ! I think you are right on making these into smaller strips so they bake right. Regardless, glad they tasted great and these are going on my list to try soon :)

Flag
LindaLMT 6 years ago said:

Fantastic picture DIZ! Your's looks like it baked up so much better than mine. More fluffy and crisp thru out. I'll have to try this recipe again and agree, smaller would probably be better.

Flag
DIZ3 6 years ago said:

Thank you, Mommyluvs2cook!

Flag
DIZ3 6 years ago said:

Hi, LindaLMT! It did puff up on the ends, but the middle section did not. It's not crispy. More like an airy, moist, tender bread. I don't think it will get crisp with that many eggs. Well, maybe had I baked it the full hour because it would have been burnt to a crisp. lol! There are two recipes on the other website: "Danish Almond Puff" and "Almond Puff." Both identical to the ones here. The "Almond Puff" says to bake at 400 and then reduce the temp. If you look at the photos some look puffed and others do not. I'll take Shona's word for it that pastry is fickle.

Flag