Scandinavian Almond Puff
16
servings
40 min
PREP TIME
02 hrs 25 min
TOTAL TIME

Ingredients

Pastry

1 cup all-purpose flour

1/2 cup Land O Lakes® Butter softened

2 tablespoons water

Topping

1 cup water

1/2 cup Land O Lakes® Butter

1 cup all-purpose flour

1 teaspoon almond extract

3 large Land O Lakes® Eggs

Glaze

1 cup powdered sugar

1 tablespoon Land O Lakes® Butter softened

1/2 teaspoon almond extract

1 to 2 tablespoons milk

Garnish

1/4 cup sliced almonds

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Add 1 egg at a time, beating with whisk or wooden spoon after each addition until smooth and glossy.

  5. STEP 5

    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.)

  6. STEP 6

    Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in bowl until well mixed. Add enough milk for desired glazing consistency.

  7. STEP 7

    Drizzle glaze over puff; sprinkle with almonds.

Tip #1

Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.

Tip #2

Variations:
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.

Nutrition

220Calories
14Fat (mg)
75Cholesterol (mg)
140Sodium (mg)
20Carbohydrates (g)
<1Dietary Fiber
3Protein (g)

Reviews

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  February 27, 2017

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.

— says Nancy
Helpful?
  November 02, 2008

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.

— says Cathleen
Helpful?
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