Sunday, July 12, 2020
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Almond Puff Loaf

Here’s another easy baking recipe I would like to share..found it here, one of my favorite sites to visit for good baking recipes although I don’t use their flour, simply because  it’s not available here :).

If you think  it’s hard to make good puff pastry, well think again and try this one..I’ve been making it often since I found it….I know the recipe by heart now 😉 .

You can make variations with the topping, I’ve tried different kinds of jams/preserves and nuts and recently tried chocolate topping..I didn’t like it as much as jam topping though (’twas odd, ’cause I LOVE chocolates..I’m still in shock ahaha ).

I prefer this one…the tartness of the jam, the crunch of almonds and the sweetness of glaze, add a jolting  cup of strong coffee and I’m in heaven 🙂

Try making it, too! Here’s how:

almond_puff_loaf_1

form the first layer into 2 logs…or bars 🙂

almond_puff_loaf_2

cover with the second layer of dough..

almond_puff_pastry_2

yay! It puffed!

 

slather with apricot jam on top, sprinkle with almonds and drizzle with glaze…hmmm

almond_puff_loaf_3

..this one I made last weekend..chocolate ganache and raspberry preserves..I didn’t quite like it..but the kids gobbled it up

Almond Puff Loaf

0 from 0 votes
Servings: 2 loaves
Author: adapted from from King Arthur Flour recipes
Don't mind the long recipe, this pastry is actually easy to make. You'll love it..it's a perfect pair for tea or coffee.
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Ingredients (click ingredient to buy it)

  • 1/2 cup 1 stick salted butter, cut into 1/2-inch cubes
  • 1 cup All-Purpose Flour
  • 1/4 cup water
  • *If you're using unsalted butter add 1/4 teaspoon salt.
  • 1 cup water
  • 1/2 cup 1 stick butter*
  • 1 cup All-Purpose Flour
  • 3 large eggs at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
  • 1 teaspoon almond extract I used vanilla extract
  • *If you're using unsalted butter add 1/4 teaspoon salt.
  • 2/3 cup jam or preserves
  • 1/2 to 2/3 cup slivered or sliced almonds toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
  • Icing
  • 1/2 cup confectioners' or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water approximately

Instructions

  • Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.
  • In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer.
  • Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
  • Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log.
  • Pat the logs into 11" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
  • In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once.
  • Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
  • Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
  • Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed.
  • Mix in the almond extract.
  • Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.
  • With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
  • Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
  • Topping: Spread each warm pastry with about 1/3 cup of jam or preserves.
  • Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.
  • Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.
  • Drizzle the icing atop the pastries.
  • Cut into squares or strips to serve.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

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