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My review
Almond Puff
Megan Monaghan
"This prestigious bar makes a heavenly dessert. There's always room for one more of these fluffy treats."
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Ingredients
servings 166Original recipe yields 24 servings (2 12x3 inch puffs)
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Directions
{{model.addEditText}} Print- In a medium bowl, cut the 1/2 cup of margarine into the 1 cup of flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Using your hands or a fork, stir until the dough can form a ball. Divide dough in half. Roll or press each half into a 12x3 inch rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the 1/2 cup of margarine, and 1 cup of water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
- To make the glaze, beat the confectioners' sugar together with the melted butter and vanilla until smooth. Spread over the almond puff when cool, and sprinkle with sliced almonds. Cut into strips and serve.
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Reviews
Read all reviews 3642 Ratings
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Most helpful positive review
1/8/2012
I love this recipe but it's missing a step. I made this yesterday and my recipe (from a different site) calls for one additional step after it's removed from the oven. I think you'll find it m...
Most helpful critical review
10/4/2011
This recipe is good tasting but kind of bland like it's missing something. Have checked many recipes for this and all are exactly the same. Does it need maybe salt to bring out the taste and the...
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1/8/2012
I love this recipe but it's missing a step. I made this yesterday and my recipe (from a different site) calls for one additional step after it's removed from the oven. I think you'll find it m...
7/18/2008
This is the same as Kringler (some call it Danish Kringler, some Swedish Kringler). I grew up in a little town with TONS of swedish heritage. This was my favorite thing! As soon as I was an a...
5/18/2003
very easy and delicious!!I wasn't sure how these would turn out, the first two layers having no sugar and 3 eggs.They are wonderful!! The only change I made was using almond extract in the glaze...
12/17/2004
5 stars plus! This is a really delicious pastry. I used margarine instead of butter as indicated in the body of the recipe. Don't let the lack of sugar scare you. It's perfect. The glaze re...
5/2/2003
Soooo Good. Will make again. I took this to my sons school for a bake sale and it was the first thing to sell out
4/29/2002
This is a favorite of our family, especially around the holidays. It's sweet (but not too sweet) and light without being too much work, and it is a nice change to the regular dessert fare.
6/25/2010
This reminds me of growing up, my mom used to make this all of the time. The wonderful aroma, when it is baking, still brings back fond memories! :) I have made this several times & it is alway...
1/24/2007
I add some crushed pineapple to the puff filling layer. It's good for a change.
1/8/2012
This recipe is in my mother's old PTA Cookbook from the 1970's and I've been making it for serveral years now. It's worth making and is amazing if you like a pastry with just a touch of almond ...