Almond Dainish Pastry

Dee Stillwell


I got this recipe from a British friend while working in a bakery in the 1970s. Her dad made it in his pastry shop in the UK.
I make this every Christmas and all my family and friends love it. I hope u do as well. It's very rich, decadent and yummy. I always double this recipe and make 2 big pan fulls. My friends and family all love it and I hope u do to. I have never taken a picture of them but I found this piture that looks a little like them, except mine are puffier.


★★★★★ 1 vote

about 5 dozen bars
30 Min
1 Hr


  • 1/2 c
    butter, softened
  • 1 c
    unbleached white flour
  • 1/2 c
  • 1 c
  • 1 c
    unbleached white flour
  • 3 large
    eggs, room temperature
  • 1 tsp
    almond immulsion
  • 1 - 2 c
    sliced almonds, ammt depends on how dense u want the almonds

  • 1 lb
    c & h powdered sugar
  • 1/4 tsp
  • 1/4 c
    butter, softened
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond immulsion
  • 2 - 3 Tbsp
    evaporated milk or cream

How to Make Almond Dainish Pastry


  1. Preheat oven to 350 degrees. get a large cookie sheet ready. Do not grease.
  2. Make pastry: cut butter into flour with pastry blender till it looks like course crumbs. Add a little ice water at a time until a dough forms. Divide dough in thirds. roll into a long rope the length of the cookie sheet. Place the 3 ropes of dough on the cookie sheet evenly spaced. Pat dough out with fingertips till each one is the length of the pan and about 3 inches wide, leaving about 2 inches between strips. Set aside.
  3. Make the cream puff dough: Bring water and butter to a boil in medium sized pan. Dump flour in all at once. Beat with a wooden spoon until dough forms a ball. Add eggs one at a time, beating well after each one. Add Almond immulsion. Spread mixture evenly over the pastry strips. Smoothness is not necessary.
  4. Bake for about 50 min to 1 hour or until golden light brown. cool on cookie sheet and leave there to frost as well.
  5. Make frosting while strips completely cool.
    Frosting: Mix powdered sugar, butter, salt, and almond immulsion in mixer bowl. beat in milk a little at a time until u achieve a good spreading consistancy. Frost pastry with icing and sprinkle leberally with sliced almonds. I leave them out to air dry and to let the frosting dry. If u store them in an airtight container they seem to get soggy. Cut into bars about an inch wide. Yummmy

Printable Recipe Card

About Almond Dainish Pastry

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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