Almond Puff Pastry

Submitted by United Church of God on Fri, 2011-04-22 15:41
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Description

Indulge in this melt in your mouth delicious Unleavened Bread safe pastry.

Summary

Yield
Servings
Source

Jeannette Reinoso

Prep time1 1⁄2 hours

Ingredients

1⁄2Cupsoftened butter (bottom layer)
1Cupwhite flour (bottom layer)
2Tablespoonwater (bottom layer)
1⁄2Cupbutter (top layer)
1Cupwater (top layer)
1Teaspoonalmond extract (top layer)
1Cupflour (top layer)
3 eggs (top layer)
1 1⁄2Cupconfectioner's sugar (confectioner's sugar glaze)
1Tablespoonwarm water (confectioner's sugar glaze)
 Unknownchopped nuts (confectioner's sugar glaze)
2Tablespoonsoftened butter (confectioner's sugar glaze)
1Teaspoonalmond or vanilla extract (confectioner's sugar glaze)

Instructions

  • Cut ½ cup butter into 1 cup of flour.
  • Sprinkle 2 Tbsp. water over mixture & mix with a fork.
  • Round into a ball, then divide in half.
  • On an ungreased cookie sheet, pat each half into a strip 12” x 3”. Strips should be about 3” inches apart.
  • In medium saucepan, heat ½ cup butter and 1 cup water to a 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 once until smooth. Divide in half. Spread each half evenly over each bottom layer, making sure to entirely cover the bottom layers.
  • Bake at 350° for 50-60 minutes or until the top is crisp and a golden brown. Cool.



Confectioner’s sugar glaze

  • Mix 1½ cups confectioner’s sugar,
  • 2 Tablespoons of softened butter,
  • 1 to 1 ½ teaspoons of almond extract or vanilla and
  • 1 to 2 tablespoons of water until smooth.

Notes

Frost each pastry, then sprinkle generously with chopped nuts (We prefer walnuts).  *This is my favorite unleavened dessert.

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