Danish Almond Puff Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Dec. 11, 2004
This is a very yummy dessert, I've been making it for many years. I did change one thing, to save half the fat...skip the bottom layer. It doesn't really add any flavor, and the top layer is what's really the best part. Here's a tip on spreading that top layer out...use a wet spoon, it really makes the job easier.
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Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 10, 2004
My mother used to make this and I have made it myself years ago. It is a great recipe and now that I have been reminded about it, I will make it again, or better yet, coax her into making it. :)
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Cooking Level: Intermediate

Living In: Stoney Creek, Ontario, Canada

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Reviewed: Dec. 9, 2004
Thank you, thank you, thank you, I had this recipe years ago. This is from an old cook book, which I lost while moving. I would often put a thin layer of Solo fruit filling, or almond paste, over the crust, between the two layers. Easy and elegant dessert, great for company.
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Reviewed: Dec. 9, 2004
I have used this recipe since 1960 I have always used slivered almonds over the frosting, carrying the flavor of the Almond extract that is in the pastry.
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