Almond Puff Pastry Recipe

Almond Puff Pastry

If you’re searching for a classic dessert recipe that combines simplicity with indulgent flavor, look no further than the Almond Puff Pastry recipe featured here. Pulled from a cherished cookbook compiled about fifty years ago by a rural community, this recipe offers a nostalgic taste of home baking, alongside other notable recipes.

The Almond Puff Pastry recipe is a standout for its buttery, flaky texture and delicate almond flavor. With straightforward ingredients—butter, flour, water, almond extract, eggs, and a confectioner’s sugar glaze—this dessert is both accessible and elegant. The process involves creating a simple pastry base, topping it with a creamy almond-infused layer, and baking it to golden perfection at 350°F for about an hour. The result is a light, airy puff pastry that serves 10 to 12, perfect for gatherings or a sweet family treat. The finishing touch, a smooth confectioner’s sugar glaze, adds just the right amount of sweetness to complement the nutty undertones.

What makes this recipe special is its connection to a bygone era of community cookbooks, where recipes were shared with love and tradition. This recipe not only delivers a delicious dessert but also a slice of culinary history. Whether you’re a seasoned baker or a novice in the kitchen, the Almond Puff Pastry is a quick and easy recipe that promises to impress.

Almond Puff Pastry Recipe

Instructions for Almond Puff Pastry Recipe

   Heat oven. Cut 1/2 cup of butter into one cup flour. Sprinkle 2 tablespoons of water over mixture, mixed with four. Round into ball, divided in half. On ungreased baking sheet, pat each half into strip, 12 x 3 inch. Strips should be about three inches apart. In medium pan heat 1/2 cup butter in 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and one cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from Heat. Beat in eggs, all at one time, until smooth. Divide half, spread each half evenly over strips, covering completely. Bake one hour. Cool. Frost with glaze. Serves 10 to 12. Confectioner's sugar glaze: Mix 1 1/2 cup of confectioner's sugar, 2 tablespoons of butter or margarine, 1 to 1 1/2 teaspoons almond extract or 1 1/2 teaspoon of vanilla, and 1 to 2 tablespoons of warm water until smooth.