Almond puff
Updated September 10, 2015
- Total Time
- 1 hour, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 tablespoons butter
¼ cup sugar
1 egg
½ cup finely ground blanched almonds
¼ teaspoon almond extract
1 tablespoons dark rum
White butcher's string
1 ½ pounds of puff pastry (see recipe)
1 egg yolk
2 tablespoons heavy cream
Nutritional analysis per serving
23 grams carbs; 29 milligrams cholesterol; 314 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 23 grams fat; 1 gram fiber; 112 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To make the filing, cream butter and sugar together. Add egg and beat until smooth. Add almonds, extract and rum.
- Step 2
Wrap the filling in plastic wrap and chill until it is hard.
- Step 3
To form the puff, roll the puff pastry on a floured board into a large square, 15 inches by 15 inches. Pastry should be less than onequarter-inch thick.
- Step 4
Place chilled ball of filling in center of dough and gather up edges of pastry. Tie a piece of string securely around pastry, totally enclosing the filling. Cut off excess pastry with scissors. Place puff on a baking sheet and chill for at least two hours.
- Step 5
Preheat oven to 450 degrees.
- Step 6
Brush the puff with an egg glaze made of one egg yolk and two tablespoons of heavy cream.
- Step 7
Bake the puff for 20 minutes at 450 degrees, then reduce the heat to 425 degrees and continue baking until the pastry is a golden brown. Remove from oven, slide the puff on a baking rack to cool. Serve slightly warm or at room temperature. Decorate, if desired, with a single perfect blossom.
Private Notes