Almond Puff Loaf Recipe

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Almond Puff Loaf
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Ingredients
18
Count
Nutrition
263
Calories
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Ingredients:

  • first layer
  • 1 cup flour
  • 1/2 tsp salt
  • 1/4 cup water
  • second layer
  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 3 large eggs
  • topping
  • 2/3 cup jam or preserves
  • 1/2 cup slivered almonds -- toasted
  • 1/2 cup confectioners' sugar
  • 1 tsp vanilla
  • 4 tsp milk

Directions:

  1. FIRST LAYER: In a medium-sized mixing bowl, combine the butter, flour, and
  2. Salt, working the butter into the flour with a pastry blender or fork, your
  3. Fingers, or a mixer. Mix until everything is crumbly, then stir in the water.
  4. The dough will become cohesive, though not smooth.
  5. Divide the dough in half. Wet your hands, and shape each piece of this wet
  6. Dough into a rough log. Grease a baking sheet or sheets that'll allow you to
  7. Stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at
  8. Least 4 inches (but preferably 6 inches) between them, and 2 inches on each
  9. Side. These puff up in the oven (hence the name), and you need to leave them
  10. Room for expansion.
  11. SECOND LAYER: In a medium-sized saucepan, bring the water and butter to a
  12. Boil. Stir until the butter melts, then add the flour (and salt, if you're
  13. Using it) all at once. Stir the mixture with a spoon till it thickens, begins
  14. To steam, and leaves the sides of the pan; this will happen very quickly.
  15. Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat
  16. It at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
  17. Add the eggs one at a time, beating well after each addition; beat until the
  18. Dough loses its slimy look, and each egg is totally absorbed. Mix in the
  19. Almond extract. Divide the batter in half. Spread half the batter over one
  20. Of the dough strips on the pan, covering it completely. Repeat with the
  21. Remaining batter and dough. With a spatula (or your wet fingers) spread the
  22. Batter until it completely covers the entire bottom layer of dough. Smooth it
  23. Out as best you can.
  24. Bake the pastry in a preheated 350°F oven for 50 minutes to 1 hour, or until
  25. It's a deep golden brown. Remove it from the oven, and transfer each pastry
  26. To a wire rack.
  27. TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any
  28. Flavor is fine, but our favorites are raspberry and apricot.) Sprinkle the
  29. Toasted almonds atop the jam. By this time, your beautifully puffed pastries
  30. Are probably starting to sink; don't worry, this is all part of the plan.
  31. ICING: Stir together the sugar, vanilla, and enough milk or water to form a
  32. Thick but drizzlable icing. Drizzle the icing atop the pastries. Cut into
  33. Squares or strips to serve. Yield: 16 to 20 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.87 Kcal (1101 kJ)
Calories from fat 134.46 Kcal
% Daily Value*
Total Fat 14.94g 23%
Cholesterol 52.32mg 17%
Sodium 408.56mg 17%
Potassium 76.58mg 2%
Total Carbs 29.05g 10%
Sugars 11.3g 45%
Dietary Fiber 2.13g 9%
Protein 3.77g 8%
Vitamin C 1mg 2%
Vitamin A 0.1mg 4%
Iron 1.2mg 7%
Calcium 64.7mg 6%
Amount Per 100 g
Calories 330.43 Kcal (1383 kJ)
Calories from fat 169.02 Kcal
% Daily Value*
Total Fat 18.78g 23%
Cholesterol 65.77mg 17%
Sodium 513.56mg 17%
Potassium 96.26mg 2%
Total Carbs 36.52g 10%
Sugars 14.21g 45%
Dietary Fiber 2.67g 9%
Protein 4.74g 8%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 4%
Iron 1.5mg 7%
Calcium 81.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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