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Almond Puff Pastry Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Powdered sugar||2 Cup (32 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Almond extract||1 Teaspoon|
|Toasted sliced almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3111 Calories from Fat 1496
% Daily Value*
Total Fat 168 g258.6%
Saturated Fat 83.9 g419.7%
Trans Fat 0 g
Cholesterol 975.2 mg
Sodium 267.3 mg11.1%
Total Carbohydrates 361 g120.3%
Dietary Fiber 9.4 g37.5%
Sugars 245.8 g
Protein 46 g92.3%
Vitamin A 90.5% Vitamin C 0.6%
Calcium 29% Iron 58.8%
*Based on a 2000 Calorie diet
Add 2 tablespoons water and stir with fork to form a stiff dough.
Divide dough in 2 portions.
Press each portion into a 2 x 12-inch ribbon on an ungreased baking sheet.
Leave plenty of space in between for spreading.
Top Layer: Boil 1 cup water and 1/2 cup butter until butter melts.
Add 1 cup flour and stir with a fork to form a stiff dough.
Remove from heat and stir in 1 teaspoon almond extract.
Beat in 1 egg at a time until a smooth mixture.
Place half of mixture on each of two bases.
Smooth evenly with spatula.
Bake in 350° oven for 45 minutes or until puffed, crisp and brown.
Frosting: Mix powdered sugar, butter, light cream and almond extract until blended.
Spread frosting on each of two puff pastries.
Sprinkle on half of the toasted almonds on each half.