Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry.
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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.
Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
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.
Explore reviews fromour online community
This could be a 5 star but it tastes like it needs salt. I used unsalted butter for this because I thought most baking is done with unsalted but maybe because this recipe has not salt it needs the salted butter. I'll make it again and see if the taste is improved. Great recipe though.
This is an old family favorite that I had lost the recipe but was happy to find with a LandOLakes recipe book. I make it quite often. It's addictive.