>jocelyn’s almond puff pastry

>My aunt Jocelyn gave me this recipe about 12 years ago and it’s become a family favorite, especially for our ritual weekend indulgent breakfasts. Pretty simple ingredients – butter, flour, eggs powdered sugar and almond extract.

Almond Puff Pastry


1 cup flour
2 T sugar
1/4 tsp salt
1/2 cup butter, softened
2 T cold water

Stir together flour, sugar and salt. Cut in butter until mixture has texture of cornmeal. Add cold water. Mix until pastry holds into ball. Press pastry into bottom of 9×13 in. pan.


1 cup water
1/2 cup butter
1 c. sifted flour
4 eggs

In heavy saucepan, combine water & butter. Heat until butter is melted, then bring to full, rolling boil over high heat. Add flour all at once, remove from heat. Stir vigorously until mixture becomes very thick paste that clings together and comes away from sides of pan. Stir in eggs, one at a time and beat with spoon until smooth and shiny. Spread over pastry base. Bake at 425 degrees for 35 minutes.


2 cups confectioner’s sugar
2 T milk
1 tsp (or more) almond extract
1 c. slivered almonds

Combine sugar, milk, almond extract. Beat until smooth. While pastry is warm, drizzle with glaze and sprinkle with almonds. Best the 1st day, but can be reheated at 350 degrees for 5-10 minutes, uncovered.


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