Danish Puff

Ingredients:

1/2 C Softened Butter
1 C Flour
2 TBL Water (cold)
1/2 C Butter
1 C Water
1 TBL Almond Extract
1 C Flour
3 Eggs
Chopped Nuts

Heat oven to 350*. Cut 1/2 C butter into1 C flour.Sprinkle 2 TBL COLD water over mixture. Mix. Round into ball and divide in half. On UNGREASED baking sheet pat each half into 12x3 strips. Strips should be 3in apart.

Heat 1/2 C butter and 1 C water to rolling boil in Medium saucepan.  Remove from heat and quickly stir in the extract and 1 C flour. Stir vigorously over low heat until mixture forms a ball - about 1 minute.Remove from heat. Beat in eggs all at once. Beat mixture until smooth and glossy.

Divide or put half of mixture on each strip. Spread evenly. Bake fpr about 45 minutes or until topping is crisp and brown. Cool. Topping will shrink and fall forming the custardy top of puff.

GLAZE FROSTING:

Mix 1/2 C confectionary sugar, 2 TBL softened butter, 1 1/2 TBL almond extract and 2 TBL warm water. Mix until smooth and then spread on cooled puff. Add chopped nuts.