Almond Puffs

Published on by carol lou

I cannot tell you how many times I have made this recipe.  This was one of my mother’s favorites recipes; I remember she always made these during the holidays.  It is perfect to serve for breakfast, brunch or even dessert.  This recipe has two components; the buttery crust and a custard puffed topping.  Hard to explain, but it looks and tastes like you went to the most elegant bakery.  Every time I serve this gem, I always get asked for the recipe.  This is a keeper.  One more note, these freeze beautifully; cool and wrap tightly to freeze, thaw overnight to serve in the morning.

almond puffs

 

Almond Puff
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Ingredients
  1. Crust
  2. 1/2 cup butter
  3. 1 cup flour
  4. 2 tablespoons water
  5. Filling
  6. 1/2 cup butter
  7. 1 cup water
  8. 1 teaspoon almond extract
  9. 1 cup flour
  10. 3 eggs
  11. Powdered Sugar Glaze
  12. Toasted sliced almonds
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment t.
  2. Prepare the crust - in a medium bowl cut 1/2 cup butter into small pieces, add the 1 cup flour. With a pastry blender combine until the butter is the size of peas. Sprinkle 2 tablespoons of water over and mix together. Combine into a ball. Divide in half. Pat each piece of dough into a rectangle 12 inches by 3 inches. Dough rectangles should be at least 3 inches apart.
  3. Prepare the filling - heat 1/2 cup butter and 1 cup water to a rolling boil. Remove from heat. Quickly stir in the almond extract and 1 cup flour. Return to low heat, stir mixture vigorously until mixture forms a ball (approx. 1 minute). Remove from heat. With a hand mixer, beat in eggs using high speed. Continue to beat until mixture becomes smooth and glossy, about 3 minutes. Divide filling; spread half of the filling over each rectangle of crust.
  4. Bake 1 hour or until golden brown. Cool.
  5. Spread with Powdered Sugar Glaze and sprinkle with almonds.
Notes
  1. Powdered Sugar Glaze
  2. Mix 1 1/2 cups powdered sugar, 2 tablespoons softened butter, 1 teaspoon vanilla and 1 - 2 tablespoons warm water in a small bowl. Mix until desired consistency. Spread over cooled puffs, top with nuts.
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