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ALMOND PUFF LOAF
 Thirty-five years ago I took several classes at the New School for Social Research. People were signed up for courses that taught them how to start a business or negotiate peace in the world. I was there to learn how to make croissant and brioche. For 3 consecutive Saturdays I woke up at the crack of dawn on the weekend, trekked into Manhattan where it took me as long to find a parking space as it did to make the commute, and paid close attention to the scientifici principles governing puff pastry. In the intervening years, I've made puff pastry and brioche exactly once. All that turning, all that butter, all that worry over room temperature.But I do love a good piece of danish and, even though I had a box of Pepperidge Farm frozen puff pastry sheets in the freezer, as I was perusing the King Arthur site the other night, I found this recipe for Almond Puff Loaf and I couldn't rest until I tried it. The recipe yields 2 loaves. I used Hero raspberry jam on one and a combination of apricot preserves and fig/pear preserves on the other. Yum and yum. Just one note: I do think I could have baked the loaves a bit longer than 1 hour. There was still some wetness inside (though it tasted divine). If you're a baker, you'll recognize immediately that the second layer is really a cream puff batter. Try this one. Your friends and family will think you've become a pastry chef.  related searches : Almond
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