Almond Puff
Almond puff is a classic pastry-style dessert with a light, flaky base and a rich, airy topping that bakes up golden and tall. Finished with a simple confectioners’ sugar glaze, it’s an easy “looks fancy” treat for brunch, holidays, and special occasions.
Slice into bars for serving and let the glaze set before cutting for the neatest pieces. This recipe makes enough for a crowd and travels well once cooled.
Almond Puff Pastry
Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup flour
- 2 tablespoons water
- 1/2 cup butter or margarine
- 1 cup water
- 1 teaspoon almond extract
- 1 cup flour
- 3 eggs
Confectioners’ sugar glaze:
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons butter or margarine
- 1 to 1 1/2 teaspoons almond extract or 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons warm water
Instructions
- Preheat oven to 350°F.
- Cut 1/2 cup softened butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture and mix until a dough forms.
- Round into a ball; divide in half. On an ungreased baking sheet, pat each half into a 12 x 3-inch strip. Strips should be about 3 inches apart.
- In a medium pan, heat 1/2 cup butter in 1 cup water to a rolling boil.
- Remove from heat and quickly stir in almond extract and 1 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 topping in half and spread each half evenly over the strips, covering completely.
- Bake 1 hour. Cool completely.
- Frost with glaze. Serves 10 to 12.
- Glaze: Mix confectioners’ sugar, butter, almond extract (or vanilla), and warm water until smooth.
FAQ
Can I make Almond Puff ahead of time?
Yes. Bake and cool the pastry, then add the glaze shortly before serving for the best texture. If glazing ahead, let it set fully and store covered.
How do I store Almond Puff?
Store covered at room temperature for up to 1 day, or refrigerate for 2–3 days. Bring to room temperature before serving for a softer bite.
Can I use vanilla instead of almond extract?
Yes. Vanilla works well in the glaze (and you can also use it in the topping) if you prefer a milder flavor or need a nut-free extract option.