Best Almond Puff Loaf Recipes
ALMOND PUFF LOAF
The recipe for this buttery, tender confection had been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet taste and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation.-Taste of Home Cooking School
Provided by Taste of Home
Time 1h30m
Yield 16-20 servings.
Number Of Ingredients 17
Steps:
- In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half; shape each into a log. On a large greased or parchment-lined baking sheet, pat the logs into 11-in. x 3-in. rectangles, leaving a 4-in. space between pastries., For second layer, bring water and butter just to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Transfer to a small mixing bowl; beat at medium speed for 30-60 seconds. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Beat in extract. With a spatula, spread half over one pastry strip until the surface is completely covered. Repeat., Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds. , For icing, combine the sugar, vanilla and enough milk or water to achieve drizzling consistency. Drizzle over pastries. Cut into strips or squares.
Nutrition Facts :
ALMOND PUFF LOAF
The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation!
Provided by Cucina Casalingo
Categories Breads
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- FIRST LAYER: 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.
- Grease a baking sheet or sheets that'll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches) between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
- SECOND LAYER: 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 in a preheated 350°F oven 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 (a giant spatula works well here).
- TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
- 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.
- ICING: 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.
Nutrition Facts : Calories 243, Fat 14.1, SaturatedFat 7.8, Cholesterol 70.3, Sodium 100.5, Carbohydrate 25.6, Fiber 0.9, Sugar 10.5, Protein 3.6
ALMOND PUFF LOAF
The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation! Step-by-step photos illustrating how to make this puff loaf are available at Bakers' Banter, our King Arthur blog.
Provided by @MakeItYours
Number Of Ingredients 60
Steps:
- Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.1) First layer: 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.2) 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 10" 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.3) Second layer: 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. 4) 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.5) 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. 6) Mix in the almond extract.7) 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. 8) 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.9) 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.10) Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.) 11) 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.12) Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. 13) Drizzle the icing atop the pastries.14) Cut into squares or strips to serve.
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What is almond puff loaf?
Almond puff is a baked pastry that consists of a light and flaky crust smothered with a layer of sweet almond filling. It is often served as a delicious dessert or breakfast pastry. One of the most popular variations of this pastry is the almond puff loaf - a larger version of the classic pastry. The almond puff loaf is a delightful treat that is perfect for any occasion.Basic ingredients for almond puff loaf
The almond puff loaf is made using a variety of ingredients, including flour, butter, sugar, eggs, and almond extract. Some recipes incorporate yeast to make the pastry dough rise, while others use baking powder or baking soda. The exact ingredients and ratios of each depend on the recipe being used.Flour and butter
The flour and butter are the foundational ingredients of any pastry dough. The flour provides structure, while the butter provides a rich, flaky texture. The butter is often cut into the flour mixture to create a crumbly texture that will expand during baking.Sugar
Sugar is an essential ingredient that adds sweetness and helps to caramelize the crust during baking. Sugar is usually mixed into the pastry dough or sprinkled on top before baking.Eggs
Eggs are an essential ingredient in any pastry dough as they provide moisture and help to bind the ingredients together. Most almond puff loaf recipes call for one or two eggs.Almond extract
Almond extract gives the pastry its signature almond flavor. It is often added to the filling mixture and a small amount is added to the pastry crust.The filling
The filling for an almond puff loaf is a mixture of ground almonds, sugar, butter, and almond extract. The ingredients are mixed together to create a smooth, creamy, and delicious filling that is spread over the pastry dough. Almond puff loaves can also be filled with other fruits, such as apples or raspberries, or chocolate.Baking the almond puff loaf
Once the pastry dough and filling are prepared, the almond puff loaf is assembled and baked in the oven. The pastry is usually rolled out into a rectangle shape and the filling is spread evenly over the surface. The dough is then rolled up tightly and cut in half to create two loaves. The loaves are placed on a baking sheet and baked until golden brown and crispy.Optional toppings
Many almond puff loaf recipes call for additional toppings, such as sliced almonds or powdered sugar. These toppings are usually sprinkled on top of the loaf before baking to add extra flavor and texture.Conclusion
Almond puff loaf is a delicious pastry that is perfect for any occasion. It is made using a variety of basic ingredients, including flour, butter, sugar, eggs, and almond extract. The filling is made by combining ground almonds, sugar, butter, and almond extract. This pastry is a treat that is easy to make and perfect for sharing with friends and family.
Almond puff loaf recipes are popular baked goods that are perfect for breakfast or as a snack. There are many variations of the recipe, but the most common one involves combining puff pastry dough with almond paste and other ingredients. Making almond puff loaf can seem daunting, especially for people who are new to baking. However, with the right tips and techniques, anyone can make delicious almond puff loaf at home. In this article, we share some valuable tips that can help you create a perfect almond puff loaf.
1. Use Frozen Puff Pastry
Puff pastry is the most important ingredient in almond puff loaf. While you can make the dough from scratch, it is a time-consuming and difficult process, especially for beginners. Therefore, we recommend using frozen puff pastry dough, which is widely available in most grocery stores. You can find it in the freezer section alongside other frozen dough, such as pizza dough or pie crust.How to Use Frozen Puff Pastry Dough
To use frozen puff pastry, you need to let it thaw first. Follow these steps:- Take the pastry dough out of the freezer and place it in the refrigerator overnight. Alternatively, you can leave it at room temperature for 1-2 hours.
- Once the dough has thawed, unfold it and place it on a floured surface. Use a rolling pin to roll it out to the desired thickness.
- Keep in mind that puff pastry dough will expand during baking, so don't roll it too thin. Also, make sure it is evenly rolled out so that it bakes evenly.
2. Prepare the Almond Filling
The second most important component of almond puff loaf is the almond filling. This is usually made from almond paste, butter, sugar, and other flavorings. Almond paste is a sweet ingredient made from ground almonds, sugar, and sometimes egg whites. You can find it in most baking stores or online.How to Make Almond Filling
To make the almond filling, you need to mix almond paste with other ingredients. Here's a basic recipe:- Take 8 ounces of almond paste and break it up into small pieces.
- In a mixing bowl, add 4 tablespoons of softened unsalted butter and 1/4 cup of granulated sugar. Beat the ingredients until creamy.
- Add the almond paste to the bowl and mix it well. You can also add flavorings such as vanilla extract or almond extract if you like.
3. Assembly
Once you have prepared the puff pastry dough and almond filling, it's time to assemble the almond puff loaf. Follow these steps:- Preheat the oven to 400°F.
- Roll out the puff pastry dough on a floured surface. Cut it into two rectangles, each about 8x12 inches.
- Spread the almond filling evenly over one of the rectangles, leaving a small border around the edges.
- Place the other rectangle on top of the filling, pressing down the edges to seal them.
- Brush the top of the pastry with a beaten egg or milk to give it a shiny finish.
- Use a sharp knife to score the top of the pastry in a criss-cross pattern.
4. Baking
The final step in making almond puff loaf is baking. Here are some tips to ensure that your almond puff loaf bakes perfectly:How to Bake Almond Puff Loaf
- Place the almond puff loaf on a baking sheet lined with parchment paper.
- Bake it in the preheated oven for 20-25 minutes or until it is golden brown and puffed up.
- Remove the loaf from the oven and let it cool for 5-10 minutes.
- Sprinkle powdered sugar over the top of the loaf before serving.