Airy pastry that everyone loves.

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Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Cut 1/2 cup butter into 1 cup flour with a knife or pastry blender in a bowl until the mixture resembles coarse crumbs. Stir in 1/4 teaspoon butter extract. Add the water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Press mixture onto the bottom of a 10x13-inch baking sheet.

  • Bring 1 cup water, 1/2 cup butter, and 1/2 teaspoon butter extract to a boil in a saucepan over medium-high heat. Remove from heat, then beat in 1 cup flour. Beat in eggs one at a time until blended. Stir in 1 teaspoon almond extract, and pour over crust.

  • Bake in the preheated oven until golden brown, about 55 minutes.

  • Meanwhile, mix the confectioners' sugar, 1/2 teaspoon almond extract, 1/4 teaspoon butter extract, and 1 tablespoon milk in a bowl until smooth. Spread mixture over the hot pastry.

Nutrition Facts

163 calories; protein 2.4g; carbohydrates 15.9g; fat 10.1g; cholesterol 52.4mg; sodium 76.9mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
10/10/2011
I've made this many times in the past with sliced almonds decorating the icing. It's been called almond puff pastry too. The only difference with this recipe is the addition of butter flavored extract which sounds very nice. Love the recipe and it's always been a hit at get-togethers. Read More
(5)

Most helpful critical review

Rating: 3 stars
07/20/2016
For those of you who have a hard time trying to find butter extract I subbed in almond extract and it tasted just as good. Not a personal favourite but my parents loved it. I find the consistency of the egg to be a bit odd if you're used to more solid pastries. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/10/2011
I've made this many times in the past with sliced almonds decorating the icing. It's been called almond puff pastry too. The only difference with this recipe is the addition of butter flavored extract which sounds very nice. Love the recipe and it's always been a hit at get-togethers. Read More
(5)
Rating: 5 stars
12/31/2014
Been a favorite in my house for many many years. I don't use the butter flavor but it might be good. Like other reviewer I also top with toasted sliced almonds. People are always impressed with this pastry. I just noticed that this says to bake for 55 minutes. I can't imagine. I make this a lot and 400 degrees for about 20 minutes is plenty. At 350 I think 45 minutes should be enough. Read More
(1)
Rating: 5 stars
03/31/2013
Loved this. Took it to church for Easter sunrise services. Looked for butter extract. Couldnt find it so i used almond added some Butter Buds to the dough and topped with almonds. Stellar recipe. The only sweetness comes fro bthe icing so it isnt sicky sweet Read More
(1)
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Rating: 5 stars
12/19/2017
I will make this again! My mom and grandma used up make this but I didn't have the family cookbook on hand. This recipe seemed quite similar so I did it. I used cream instead of milk (and needed more cream as a result since it's thicker) and added about a tablespoon of melted butter to the icing. Toasted the almond slices in a pan before sprinkling them. It was a big hit at the brunch I took it to. More than three people asked me for the recipe! Not too sweet but sweet enough! And almond extract is rarely featured in desserts so people really enjoyed it. Read More
Rating: 5 stars
01/15/2019
I did change it a little but not much. Between the layers I added Cherry preserves and they didn't have almonds in the grocery store I went to on vacation (except a huge bag) so i used chopped pecans. Read More
Rating: 3 stars
07/20/2016
For those of you who have a hard time trying to find butter extract I subbed in almond extract and it tasted just as good. Not a personal favourite but my parents loved it. I find the consistency of the egg to be a bit odd if you're used to more solid pastries. Read More
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Rating: 4 stars
01/30/2015
Very good but doesn't keep well. Also mine "climbed" up the side of the pan making really large crusts so I would try to not let the egg layer touch the sides if possible next time. The large crusts did not impact the tase much (it was really good) but it did negatively impact the presentation. Read More
Rating: 5 stars
12/18/2015
I have been searching for this exact recipie since some incredible jerk stole my Grandma's World War II FIRST EDITION cookbook. I don't know the name of the book have not had success searching the web and I know how search very well! That was our basic cookbook! Oh how I miss it! Thanks and thanks again for sharing this recipe ll?? Read More
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