Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry.
Story Behind the Recipe
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1 cup all-purpose flour
1/2 cup Land O Lakes® Butter, softened
2 tablespoons water
1 cup water
1/2 cup Land O Lakes® Butter
1 teaspoon almond extract
3 large Land O Lakes® Eggs
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/2 teaspoon almond extract
1 to 2 tablespoons milk
1/4 cup sliced almonds
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.
Read the Story Behind the Recipe
Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons freshly grated lemon zest. 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.
Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
Read more about this recipe on Recipe Buzz® Blog.