Scandinavian Almond Puff

Scandinavian Almond Puff
15
1 Review
Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry.
40 min
Prep Time
2:25
Total Time
16 servings

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

Directions

  1. Heat oven to 350°F.
  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. 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. Add 1 egg at a time, beating with whisk or wooden spoon after each addition until smooth and glossy.
  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. 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. Drizzle glaze over puff; sprinkle with almonds.
  8. Variations:
  9. 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.
  10. 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.

Recipe Tips

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.

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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.

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