This prestigious bar makes a heavenly dessert. There's always room for one more of these fluffy treats.

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Recipe Summary

Servings:
24
Yield:
2 12x3 inch puffs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

166 calories; protein 2.4g 5% DV; carbohydrates 15.9g 5% DV; fat 10.4g 16% DV; cholesterol 46.1mg 15% DV; sodium 70.4mg 3% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2012
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 makes a huge difference in the finished product. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine but our favorites are raspberry and apricot.) Do this while the almond puff is still warm but not hot from the oven. Then you sprinkle with the toasted almonds and drizzle with the icing. I can't imagine this recipe without this step as it would seem very bland to me. Read More
(62)

Most helpful critical review

Rating: 2 stars
10/04/2011
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 sweet? Any one else experience this? Read More
(4)
44 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
01/08/2012
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 makes a huge difference in the finished product. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine but our favorites are raspberry and apricot.) Do this while the almond puff is still warm but not hot from the oven. Then you sprinkle with the toasted almonds and drizzle with the icing. I can't imagine this recipe without this step as it would seem very bland to me. Read More
(62)
Rating: 5 stars
11/21/2008
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 adult and moved away I had to hunt down the recipe for kringler as I love all things almond. =) This is exactly like the recipe that I have. I agree that for the first time it may look a bit complicated but it really is so easy. For the crust I just put it all down in a baking pan..I don't do the 2 rectangles. Also before stirring in the eggs one at a time I stir the flower/butter mixture a bit to let it cool down a little. (side note this is not an overly sweet pastry. The pastry itself is a choux pastry made like a cream puff almost. the sweetness really mostly comes from the icing) Read More
(55)
Rating: 5 stars
05/19/2003
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 instead of vanilla. Will make again! Thanks Megan! Read More
(24)
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Rating: 5 stars
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 recipe is missing 1 T of milk to thin it down properly. Add that to the glaze. I sprinkled mine with red and green decorator sprinkles to make it look festive for the holidays. Yummy! My favorite of the Christmas cookie plate this year! Read More
(14)
Rating: 5 stars
02/01/2004
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 Read More
(10)
Rating: 4 stars
08/29/2002
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. Read More
(6)
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Rating: 5 stars
01/24/2007
I add some crushed pineapple to the puff filling layer. It's good for a change. Read More
(5)
Rating: 5 stars
06/25/2010
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 always a big hit! Read More
(5)
Rating: 3 stars
12/04/2005
This was ok but not great. I took it to a cookie exchange and it was the last thing to go. The almond puff filling portion had kind of a wierd texture/consistency. I wont make it again but i would tell anyone considering making it to add a little sugar to the filling part.. i think this might help. Read More
(4)
Rating: 2 stars
10/04/2011
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 sweet? Any one else experience this? Read More
(4)