Best Scandinavian Almond Puff Recipes

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DANISH PUFF



Danish Puff image

You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h20m

Yield 10

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons water
1/2 cup butter or margarine
1 cup water
1 teaspoon almond extract
1 cup Gold Medal™ all-purpose flour
3 eggs
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoons warm water or milk
Chopped nuts

Steps:

  • Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
  • Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
  • In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
  • Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
  • In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 1 g

DANISH ALMOND PUFF



Danish Almond Puff image

My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.

Provided by WarringEagle

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter, softened
2 tablespoons water
½ cup butter
1 cup water
1 teaspoon almond extract
3 eggs, beaten
1 cup all-purpose flour
1 cup confectioners' sugar
1 teaspoon almond extract
1 tablespoon milk, or as needed
2 tablespoons candy sprinkles

Steps:

  • Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
  • Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
  • To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 42 g, Cholesterol 130.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 15.2 g, Sodium 192.7 mg, Sugar 17.9 g

SWEDISH PUFF COFFEE CAKE



Swedish Puff Coffee Cake image

Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. - Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup cold butter, cubed
2 tablespoons ice water
TOPPING:
1 cup water
1/2 cup butter
1 teaspoon almond extract
1 cup all-purpose flour
3 large eggs
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon 2% milk
1 teaspoon almond extract
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle. , For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry., Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely., For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.

Nutrition Facts : Calories 326 calories, Fat 21g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 160mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH CREME



Swedish Creme image

This thick and creamy dessert is my interpretation of my mother's recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

2 cups heavy whipping cream
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sour cream
1 cup fresh or frozen raspberries

Steps:

  • In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Nutrition Facts : Calories 440 calories, Fat 32g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH KRINGLER OR ALMOND PUFF



Swedish Kringler or Almond Puff image

This is my personal favorite "favorite". It is the butteryist, richest, flakiest, custardiest, yummiest, creation with so few ingredients. This recipe goes way, way back to the 1940's and it is always a hit no matter when I bake it or to who I serve it to...

Provided by mary Armstrong

Categories     Breakfast

Number Of Ingredients 15

STEP ONE
1/2 c soft butter or margarine
1 c all purpose flour
2 Tbsp water
STEP TWO
1/2 c butter or margarine
1 c water
1 tsp almond extract
1 c flour
3 eggs
CONFECTIONERS SUGAR GLAZE
1 1/2 c powdered sugar
2 Tbsp butter, soft
1 1/2 tsp almond flavoring or vanilla
1-2 Tbsp warm water

Steps:

  • 1. STEP ONE: Heat oven to 350 degrees. Cut butter into flour. Sprinkle water over this mixture. Mix well with fork. Round into ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart ( side by side) from each other on the baking sheet.
  • 2. STEP TWO: In medium saucepan heat butter and water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball ( about 1 minute). Remove from heat; beat in eggs, all at one time until smooth.
  • 3. STEP TWO cont: Divide above mixture in half, spread evenly over strips already on the baking sheet, covering completely.
  • 4. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with confectioners sugar glaze and sprinkle generously with nuts. We like toasted sliced almonds, mixed nuts are always great, but your choice. When serving, slices can be cut as thick or thin as you like:))

SCANDINAVIAN ALMOND PUFF



Scandinavian Almond Puff image

From Land O'Lakes. Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry. See variations below.

Provided by gailanng

Categories     Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup butter, softened
2 tablespoons water
1 cup water
1/2 cup butter
1 cup all-purpose flour
1 teaspoon almond extract
3 eggs
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon almond extract
1 -2 tablespoon milk
1/4 cup sliced almonds

Steps:

  • Heat oven to 350°F Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Shape dough into a ball. Pat dough into 10-inch circle on ungreased baking sheet. Set aside.
  • 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 (6 to 8 minutes). 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 1 egg at a time, beating with wire whisk or wooden spoon after each addition until smooth and glossy.
  • 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.).
  • Combine powdered sugar, 1 tablespoon 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 almonds.
  • Recipe Tip
  • Wrap coffee cake 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 freshly grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
  • 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.

ALMOND PASTRY PUFFS



Almond Pastry Puffs image

This tender, nutty almond pastry is one of my favorite brunch treats. It looks and tastes so special, people won't believe you made it yourself. It's good that the recipe makes two! -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Brunch

Time 1h

Yield 2 pastries (11 servings each).

Number Of Ingredients 12

2 cups all-purpose flour, divided
1/4 teaspoon salt
1 cup cold butter, divided
2 tablespoons plus 1 cup cold water, divided
1/4 teaspoon almond extract
3 large eggs
FROSTING:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
4 teaspoons water
1/4 teaspoon almond extract
2/3 cup chopped almonds, toasted

Steps:

  • In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

Nutrition Facts : Calories 189 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

ALMOND DANISH PUFF



Almond Danish Puff image

This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions.

Provided by Mom2Rose

Categories     Breads

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
1 cup all-purpose flour
2 tablespoons water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 -2 tablespoon warm water or 1 -2 tablespoon milk
sliced almonds

Steps:

  • Heat oven to 350ºF.
  • Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
  • Sprinkle 2 tablespoons water over mixture; mix with fork.
  • Gather pastry into ball; divide in half.
  • Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
  • Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
  • Quickly stir in almond extract and 1 cup flour.
  • Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  • Add eggs; beat until smooth. Spread half of the topping over each rectangle.
  • Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
  • Spread with Creamy Almond Glaze; sprinkle with almonds.
  • Creamy Almond Glaze:
  • 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
  • Mix all ingredients until smooth and spreadable and glaze the Danish puff.

SWEDISH KRINGLES



Swedish Kringles image

This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!

Provided by Jodie Hay

Categories     Bread     Yeast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter
1 tablespoon water, or as needed
1 cup water
½ cup butter
1 cup all-purpose flour
3 eggs
1 teaspoon almond extract
1 cup confectioners' sugar
1 tablespoon heavy cream
1 tablespoon butter, softened
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
  • In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
  • Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
  • Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.7 g, Cholesterol 137.1 mg, Fat 27.4 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 202.4 mg, Sugar 15.6 g

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