Almond puff bars
This super-elegant dessert is the perfect end to any dinner party. A buttery biscuit base is topped with a light and puffy filling and an almond glaze. Enjoy thickly sliced.
Ingredients
Makes: 2 30x7.5cm bars
- For the biscuit
- 110g butter, softened
- 125g plain flour
- 2 tablespoons cold water
- For the filling
- 110g butter
- 250ml water
- 125g plain flour
- 1 1/2 teaspoons almond extract
- 3 eggs
- For the glaze
- 180g icing sugar
- 30g butter, melted
- 1 1/2 teaspoons vanilla extract
- 50g flaked almonds
Method
Prep:30min ›
Cook:25min ›
Ready in:55min
- To make the biscuit: In a medium bowl, cut 110g butter into the 125g flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Work the mixture into a smooth dough. Divide dough in half. Roll or press each half into a 30x7.5cm rectangle. Place them 7.5cm apart onto an unprepared baking tray.
- Preheat oven to 200 C / Gas 6.
- To make the filling: In a saucepan, bring 110g butter and 250ml water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 170 C / Gas 3. Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
- To make the glaze: Beat the icing sugar with melted butter and vanilla until smooth. Spread over the almond puff when cool and sprinkle with flaked almonds. Cut into strips and serve.
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Reviews & ratings
Average global rating:
(41)
Reviews in English (35)
I love this recipe but it's missing a step. I made this yesterday and my recipe (from a different site) calls for one additional step after it's removed from the oven. I think you'll find it makes a huge difference in the finished product. 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.) Do this while the almond puff is still warm but not hot from the oven. Then you sprinkle with the toasted almonds and drizzle with the icing. I can't imagine this recipe without this step as it would seem very bland to me. - 08 Jan 2012 (Review from Allrecipes US | Canada)
This is the same as Kringler (some call it Danish Kringler, some Swedish Kringler). I grew up in a little town with TONS of swedish heritage. This was my favorite thing! As soon as I was an adult, and moved away, I had to hunt down the recipe for kringler, as I love all things almond. =) This is exactly like the recipe that I have. I agree that for the first time it may look a bit complicated, but it really is so easy. For the crust, I just put it all down in a baking pan..I don't do the 2 rectangles. Also, before stirring in the eggs one at a time, I stir the flower/butter mixture a bit to let it cool down a little. (side note, this is not an overly sweet pastry. The pastry itself is a choux pastry, made like a cream puff almost. the sweetness really mostly comes from the icing) - 18 Jul 2008 (Review from Allrecipes US | Canada)
very easy and delicious!!I wasn't sure how these would turn out, the first two layers having no sugar and 3 eggs.They are wonderful!! The only change I made was using almond extract in the glaze instead of vanilla. Will make again! Thanks Megan! - 18 May 2003 (Review from Allrecipes US | Canada)
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