How To make Almond Puff
Ingredients
1/2
cup
butter, softened
1
cup
flour, pastry
2
tablespoon
water
1/2
cup
butter
1
cup
water
1
teaspoon
almond extract
1
cup
flour, pastry
3
each
eggs
Directions:
Chopped nuts Confectioners' sugar Glaze (below)
Heat oven to 350. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp. water
over mixture; mix with fork. Round into ball; divide in half. On ungreased
baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be
about 3 inches apart.
In medium saucepan, heat 1/2 cup butter & 1 cup water to rolling boil. Remove
from heat & quickly stir in almond extract & 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. Divide in half; spread each
half evenly over strips, covering completely. Bake about 60 minutes or
until topping is crisp & brown. Cool. Frost with Confectioners' sugar Glaze
& sprinkle generously with nuts. 10 to 12 servings
CONFECTIONERS' sugar GLAZE
Mix 1 1/2 cup confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2
tsp. almond extract or 1 1/2 tsp. vanilla & 1 to 2 tbsp. Warm water until
smooth.
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Learn how to make Easy Almond Croissants using store-bought puff pastry. A wonderful Christmas Morning Breakfast Idea!
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RECIPE FOR EASY ALMOND CROISSANTS
Makes 12
*Print Recipe Here*
Ingredients
¼ cup of unsalted butter
¼ cup powdered sugar
4 oz of almond paste (* see link below for how to make the almond paste)
3 eggs, separated
½ tsp almond extract
3 tbsp flour
1 package puffed pastry (you will need 2 sheets)
1 egg, lightly beaten
¾ cup sliced almonds
METHOD:
Preheat oven to 400.
Beat together butter, sugar and almond paste until combined.
Add 2 eggs, one at a time, reserving the 3 egg for the egg wash. Then add the almond extract.
Add flour slowly until just combined.
Cut out a 3 x5 square of puffed pastry. Place 2 tbsp of almond paste in the center. Take one corner and fold it over the cream, and then take the other corner and fold it over the top.
At this stage you could cover with plastic wrap and place your tray in the fridge overnight. And then the next morning proceed as follows.
Lightly beat 1 egg, and then with a pastry brush, brush the egg wash over the pastries. Sprinkle with 1 tbsp of almonds
Place in the oven 20 mins until puffed and golden brown.
**HOW TO MAKE YOUR OWN ALMOND PASTE
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Almond Croissant Puff Pastries: So easy to make and better than a croissant!!!
Print the recipe here:
Ingredients
2 sheets (10 by 15-inches/ 340g per sheet) puff pastry
sliced almonds for topping
heavy cream for brushing over top
1-2 pears (optional)
For the Almond Filling:
4 oz (113g) butter, melted
1/2 cup granulated sugar
2 eggs at room temp.
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 and 1/2 cup almond flour
1 teaspoon lemon or orange zest
The Apricot Glaze:
1/4 cup apricot jam
1/4 cup or less hot water
Instructions
Make the Almond Filling: Combine all of the filling ingredients (except the almond flour and zest) into a bowl and whisk together until smooth. Add the flour and zest and mix together until incorporated. Set aside.
Cut the puff pastry sheets into 5 by 5-inch (13cm) squares.
Core the pears and cut into about 1/4-inch slices.
Place 1 tablespoon of almond frangipane onto the center of each pastry square. Place 2 pear slices on top. The tips of the pears should face the tips of the pastry.
Fold the pastry over the filling and pinch the tips together to seal (see video)
Place the pastries on baking trays lined with parchment paper. Leave some space in between the pastries for even baking and so that they don't stick together.
top the pastries with a 1/2 teaspoon of almond paste and sprinkle some almond slices over it.
Brush the pastry with heavy cream and chill in the freezer while the oven preheats.
Preheat the oven to 375 °F, 190 °C.
Bake the chilled pastries on the center rack of the preheated oven for 30 -35 minutes. They are ready when puffed and golden.
Combine the apricot jam with the hot water in a bowl and mix together until smooth.
Brush the glaze over the warm pastries.
Serve with coffee. Kali orexi!
Notes
Make Ahead Freezer Instructions:
These pastries freeze well. Assemble them without the adition of fresh fruit. If adding fruit, preserves or canned fruit slices will freeze better. Chill the pastries in the freezer until frozen solid. Transfer them to freezer-safe bags/containers and they will keep fresh up to 2 months.
Bake them frozen until golden and puffed.
Music Used:
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Almond Puff - Cast Iron cooking with the Iron Maiden
If you like this recipe - like/subscribe to this channel for more. Recipe for Almond Puff below:
For the Crust:
1 cup (120 g) flour
1/2 cup (1 stick - 113 g) butter
2 TBSP (30 g) water
For the Pastry:
1 cup (236 g) water
1/2 cup (1 stick - 113 g) butter
1 cup (120 g) flour
1 tsp Almond extract
3 eggs
For the Icing:
1 1/2 cups (180 g)powdered sugar
2 TBSP (28 g) butter
1 tsp Almond or Vanilla extract
1-2 TBSP (15-30 g) water
1/2 cup Chopped nuts
Preheat oven to 350 F.
Cut butter into flour, add water, mix until dough forms a ball. Divide dough into 2 portions and spread each half into a 12x3 rectangles on an ungreased griddle or baking sheet.
Place water and butter into a medium saucepan and bring to rolling boil. Remove from heat and add Almond extract and flour. Return to low heat and stir (for ~ 1 minute) until dough forms into a ball. Remove from heat and add eggs (all at once) and stir until mixture is smooth. Divide mixture and spread evenly over crust.
Bake at 350 F for 1 hour - Almond puff should be a light golden brown.
Allow to cool slightly
Mix powdered sugar, butter and extract, add water as needed to make icing.
Spread over pastry and top with chopped nuts.
Almond Puff Pastry
A flaky crispy pastry filled with creamy almond custard is a quick fix dessert with only five ingredients! It looks so classy yet so delicious and amazing! Recipe courtesy: Jamie Oliver
For the written recipe visit
Background Music
Beat by Shahed
[Eng Recipe] How to make Almond Puff Pastry (杏仁酥條)
酥皮材料及份量:高筋粉(strong flour / bread flour / high protein flour)60g、低筋粉(cake flour / low protein flour)60g、鹽(salt)2g、無鹽牛油(unsalt butter)100g、凍水(cold water)50g
做法:將所有材料混合畧搓成糰,壓平灑少許高筋粉(手粉),對摺三下用保鮮紙包好放入雪櫃冷藏1小時(此程序做三次)。
蛋白(egg white)1隻、糖粉(icing sugar)20g、杏仁片適量(flaked almonds)、蜜糖(molasses)
2茶匙(2tsp)、水(water)1茶匙(1tsp)
蛋白加糖粉拌勻備用,蜜糖加水拌勻備用。
取出面糰按平搽上蛋白霜灑上杏仁片,放入已預熱之焗爐中,以190°c焗8-12分鐘,於出爐前2分鐘搽上蜜糖水再放回爐中焗完餘下之時間,取出放凉後才享用會更鬆脆。
PS:各焗爐之爐温有別,可自行調較。
Ingredients for pastry:
Strong flour / bread flour / high protein flour 60g, Cake flour / low protein flour 60g, Salt 2g, unsalted butter 100g , Cold water 50g
Instructions: Place all ingredients into a bowl and mixed knead together, sprinkle a little high protein on the workspace. Roll out the dough and sprinkle flour over the top any excess flour you should brush off of the flattened dough, fold the dough as shown then wrap the dough in cling film and refrigerate for 1 hour. (You will need to do this step 3 times)
Ingredients for almond topping:
1 egg white, icing sugar 20g, Flaked almonds, 2tsp Molasses, 1tsp Water
Instructions: Mix the egg whites and sugar together this will be used to cover the pastry, After 3 hours of refrigerating the dough roll out the dough (you can cut the dough into any shape you want). Spread the egg white sugar mix on top of the cut out pieces of dough, place the almond flakes on the pieces. Preheat the oven and bake for 8-10 minutes on 190°c heat, mix the molasses and water together and take the baked pastry out and spread the molasses mix on top. Bake for another 2 minutes and your done.
PS: Each oven is different temperature so adjust accordingly.