First Layer
1/2 cup (1 stick)
butter*, cut into pats or 1/2-inch cubes
·
1 cup unbleached all-purpose flour
·
1/4 cup water
·
*If you're using
unsalted butter, add 1/4 teaspoon salt.
Second Layer
·
1 cup water
·
1/2 cup (1 stick)
butter*
·
1 cup unbleached all-purpose flour
·
3 large eggs, at room
temperature; warm them, in the shell, in hot tap water for 10 minutes if
they're cold from the fridge
·
1 teaspoon almond extract
·
*If you're using
unsalted butter, add 1/4 teaspoon salt.
Topping
·
2/3 cup jam or preserves
·
1/2 to 2/3 cup slivered
or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until
they're a light, golden brown
Icing
·
1/2 cup confectioners'
sugar
·
1 teaspoonvanilla
·
4 teaspoons milk or
water (approximately)
Directions
1.
Preheat the oven to 350°F.
Lightly grease (or line with parchment) a large cookie sheet.
2.
First
layer: In a medium-sized
mixing bowl, combine the butter, flour, and salt (if you're using it), working
the butter into the flour with a pastry blender or fork, your fingers, or a mixer.
Mix until everything is crumbly, then stir in the water. The dough will become
cohesive, though not smooth.
3.
Divide the dough in
half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet
your hands, and shape each piece of this wet dough into a rough log. Pat the
logs into 10" x 3" rectangles on the sheet, leaving at least 4"
(but preferably 6") between them, and 2" on each side. These puff up
in the oven (hence the name), and you need to leave them room for expansion.
4.
Second
layer: In a medium-sized
saucepan, bring the water and butter to a boil. Stir until the butter melts,
then add the flour (and salt, if you're using it) all at once. Stir the mixture
with a spoon till it thickens, begins to steam, and leaves the sides of the pan;
this will happen very quickly.
5.
Transfer the stiff
batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium
speed for 30 seconds to 1 minute, just to cool it down a bit.
6.
Add the eggs one at a
time, beating well after each addition; beat until the batter loses its
"slimy" look, and each egg is totally absorbed.
7.
Mix in the almond
extract.
8.
Divide the batter in
half. Spread half the batter over one of the dough strips on the pan, covering
it completely. Repeat with the remaining batter and dough.
9.
With a spatula (or your
wet fingers) spread the batter until it completely covers the entire bottom
layer of dough. Smooth it out as best you can.
10.
Bake the pastry for 50
minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven,
and transfer each pastry to a wire rack.
11.
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.)
12.
Sprinkle the toasted
almonds atop the jam. By this time, your beautifully puffed pastries are
probably starting to sink; don't worry, this is all part of the plan.
13.
Icing: Stir together the sugar, vanilla, and enough
milk or water to form a thick but "drizzlable" icing.
14.
Drizzle the icing atop
the pastries.
15.
Cut into squares or
strips to serve.
Recipe from King Arthur
Flour. Can be made the day before.
