When humor goes, there goes civilization. ~Erma Bombeck

December 5, 2008

Almond Puff

These are so yummy!!!! My daughter took them to a party last night and she said about 15 people asked her for the recipe. This is a pastry type dessert that should be eaten the same day it is made. It's just not as good the next day.

Bottom Crust:
1 stick (1/2 Cup butter) cold
1 Cup flour
2 TBS. water

Heat oven to 350 degrees. Cut butter into flour until well blended. ( like crumbs) Sprinkle water over mixture and mix with pastry cutter or fork. When blended round it into a ball, divide in 1/2. On ungreased cookie sheet pat each 1/2 into a strip about 12" X 3" big. (like a rectangle) "Come on it's not hard!" Place about 3" apart on the cookie sheet.

Prepare Puff:
1 stick butter
1 tsp. almond extract
1 Cup water
1 Cup flour
3 eggs

In a medium saucepan heat butter and water to a rolling boil. Remove from heat and Quickly stir in almond extract and flour. Put back on stove over low heat. Stir vigorously with a large wooden spoon or any big spoon (don't be wimpy or this won't turn out ) until mixture forms a ball, about 1 minute. That's right it will all of the sudden form a ball. (if your vigorous enough that is) Then remove from heat and beat in eggs , with the same spoon. (don't use your mixer)
Beat until mixture is smooth. Divide in 1/2 and pour over the crust strips you have already made. Make sure to spread mixture over the entire crust.

Bake 60 minutes.

When cooled frost them with butter cream frosting .

With mixer cream:
1/2 Cup butter
2 Cups powdered sugar
1/4 to 1/2 teas. almond extract
milk until you get the texture you desire.
You may want to double frosting recipe. (I'm winging it here. That's how I make my frosting I just wing it.)
Taste it and if you like it spread it over puffs. Then if you want you can sprinkle w/ walnuts.
Don't be afraid to taste things, if the frosting is too buttery add more sugar, too almondy add more sugar, too runny add more sugar, hmmmm I see a theme developing here. You get the idea. If you don't, I'm sorry. I can't help you.

1 comment:

Anonymous said...

Hi, So glad to find this recipe! Could you tell me if the flour is all-purpose or self-rising?
Thanks =)