Almond Puff Loaf: Apple Butter


Total: 1 hr 15 min
Cook: 15 min
Yields: 12 servings


1st Layer:
1 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1/2 cup unsalted butter
1/4 cup water

2nd Layer:
*Make sure to use electric mixer to get air into dough or the dough will not rise and be fluffy
1 cup water
1/2 cup unsalted butter
1 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
3 large eggs, at room temperature
1 teaspoon almond extract

Jam Filling:
Use your favorite jam or preserve flavor

Simple Icing:
1/2 cup confectioners’ sugar
1 teaspoon vanilla
4 teaspoons of milk


Combine the flour and salt, then cut the butter into the flour as you would for a biscuit recipe. Add the water and mix until the dough begins to come together. The dough won’t be entirely smooth.

Divide the dough in half and use wet fingers (it will be sticky) to pat each half out into a 10″ x 3″ rectangle on a parchment-lined baking sheet.

Preheat the oven to 350°F, and make the second layer

In a medium saucepan, bring the water and butter to boil. Once the butter melts, add the flour and salt all at once. Stir vigorously with a spoon or spatula until the mixture steams and pulls away from the sides of the pan.

Transfer immediately to a mixing bowl and beat with the paddle attachment for a minute on low to medium speed to cool the dough down slightly.

Add the eggs, one at a time, and then the almond extract. Beat on medium to high speed until the eggs are fully incorporated, and the dough is matte-looking and no longer glossy or shiny.

Spread half of the batter evenly over one of the dough rectangles, and the rest over the other. Wet your fingers and smooth the top of the batter.

Bake for about 50 minutes to 1 hour. The pastry will turn a deep golden brown and puff up immensely. Remove from the oven and let cool.

It will very quickly sink but that’s OK! Don’t panic. It will still be light and airy inside.

Once you’re ready to finish the pastry, spread 1/3 cup of jam over each rectangle.

To make our simple icing, combine 1/2 cup confectioners’ sugar with 1 teaspoon vanilla and about 4 teaspoons of milk. Mix until smooth.

Sprinkle with toasted almonds, and drizzle with icing.


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