Sandy’s Danish Puff

 Oven 350

Cut ½ cup butter into 1 cup flour until size of peas

Sprinkle with 2 Tb water and mix with fork.

Gather pastry into a ball, and divide in half. Pat each half into a rectangle 12 x 3 inches about 3 inches apart.

Heat ½ cut butter and 1 cup water to a rolling boil and remove from heat. Quickly stir in 1 tsp almond extract and 1 cup flour. Stir vigorously over low heat until mix forms a ball, about 1 minute. Remove from heat. Add 3 eggs, beating til smooth and glossy. Spread half over each rectangle. 

Bake until topping is crisp and brown, about 1 hour. Cool.

Spread with glaze:

1.5 cup powdered sugar

2 Tb butter

1.5 tsp vanilla

Add 1 to 2 Tb water a tsp at a time.