Danish Puff

Ingredients

Crust

• 1 cup Gold Medal™ all-purpose flour
• 1/2 cup butter or margarine, softened
• 2 tablespoons water

Filling

• 1/2 cup butter or margarine
• 1 cup water
• 1 teaspoon almond extract
• 1 cup Gold Medal™ all-purpose flour
• 3 eggs

Glaze

• 1 1/2 cups powdered sugar
• 2 tablespoons butter or margarine, softened
• 1/2 teaspoon vanilla
• 1 to 2 tablespoons warm water or milk
• Chopped nuts

Directions

1. Heat oven to 350°F.

Crust

1. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
2. Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.

Filling

1. In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
2. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.

Glaze

1. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.