Scandinavian Almond Puff Recipe - Allrecipes.com
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Scandinavian Almond Puff

Recipe by  

"This is a variation of the traditional almond Scandinavian coffee cake."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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Directions

  1. Heat oven to 350 degrees F. Place 1 cup flour in large bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto ungreased baking sheet. Set aside.
  2. Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted. Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
  3. Spread egg mixture over pastry circle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
  4. Stir powdered sugar, 2 tablespoons butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk for desired glazing consistency. Drizzle glaze over puff; sprinkle with sliced almonds.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 50 mins
  • READY IN 2 hrs 30 mins

Footnotes

  • * Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
  • TIP
  • Wrap puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
  • VARIATIONS
  • Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice
  • Maple Pecan Puff: Omit almond extract in topping. Substitute 1 teaspoon maple extract. Omit almond extract in glaze. Substitute 1 teaspoon maple extract. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

excellent! I might increase the amount of the upper pastry part to get more of the more custard-y part, although I don't know if that would work well. The ingredients say 1 tbsp butter in the glaze, the instructions say 2 -- I used 1.5 and it was perfect. Super easy, not too sweet, and great-tasting.

 
Most Helpful Critical Review
Aug 08, 2006

Tasted very eggy. I love almond flavored things, but this wasn't very good. What a waste.

 

10 Ratings

Dec 07, 2005

My mother used to make this recipe. It's great! I made it into two long strips so that it was easier to serve and it seemed to feed more people. I needed to reduce the cooking time by about 15 min. Great recipe!

 
Jun 06, 2005

just made the lemon version and brought to my office. it was a huge hit. I added a little more lemon juice to the glaze and a little salt to cut the sweetness. truly a wonderful recipe. make sure to let topping cool down a little before adding eggs, otherwise the eggs will scramble. can't wait to make this again.

 
Jan 25, 2004

This is the exact same recipe I found in an old cookbook. It's fabulous!

 
Jan 25, 2004

A "major" keeper of a recipe! The cream puff topping, truly did bake into a marzipan like custard. This morning, two happy tummies enjoyed Scandinavian Almond Puff as a hedonistic, mid-week breakfast, with strong cups of coffee---and 6 friends at work will be indulging within the hour!

 
May 21, 2006

I made this with trepidation due to some comments as to its not being sweet enough. However, I followed instructions anyway with only one exception - I used soya margarine instead of butter. What a great dessert! Great presentation, fantastic taste, with a nice custardy filling. The icing provides a perfect balance of sweetness. It's the first time I've seen people take second and third helpings of a dessert. I'll be making this again soon. So will two of my guests. Worth 10 stars.

 
May 18, 2006

I made this for my father-in-law's birthday because he's not a fan of traditional cake. It looked and smelled delicious! All of my in-laws loved it, but it wasn't sweet enough for me at all (that's why it only got 4 stars). Also, mine didn't come out in a marzipan texture like another review mentioned, so perhaps I over cooked it.

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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