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DANISH PUFF




List of Ingredients



• 1/2 CUP SOFTENED BUTTER
  
• 1 CUP FLOUR
  
• 2 TABLESPOONS WATER
  
• 1/2 CUP BUTTER
  
• 1 CUP WATER
  
• 1 TEASPOON ALMOND EXTRACT
  
• 1 CUP FLOUR
  
• 3 EGGS
  
• ******************************************************************************
  
• 1/2 CUP POWDERED SUGAR
  
• 2 TABLESPOONS SOFTENED BUTTER
  
• 1 1/2 TEASPOONS VANILLA
  
• 1 TO 2 TABLESPOONS WARM WATER
  
• *****************************************************************************
  
• SLICED ALMONDS
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. CUT 1/2 CUP SOFTENED BUTTER INTO 1 CUP FLOUR USING A PASTRY BLENDER OR YOUR FINGERS UNTIL COARSE CRUMBS FORM. SPRINKLE 2 TABLESPOONS WATER OVER MIXTURE, MIX WITH FORK. GATHER PASTRY INTO A BALL AND DIVIDE IN HALF. PAT EACH HALF INTO 12 X 3" RECTANGLE AND PLACE 3" APART ON AN UNGREASED COOKIE SHEET.
   
3. HEAT REMAINING 1/2 CUP BUTTER AND 1 CUP WATER TO A ROLLING BOIL IN A 2 QUART SAUCEPAN, REMOVE FROM HEAT. QUICKLY STIR IN ALMOND EXTRACT AND 1 CUP FLOUR. STIR VIGOROUSLY OVER LOW HEAT WITH A WOODEN SPOON ABOUT 1 MINUTE OR UNTIL MIXTURE FORMS A BALL, REMOVE FROM HEAT. ADD EGGS, BEATING UNTIL SMOOTH WITH WOODEN SPOON. SPREAD HALF OF THE TOPPING OVER EACH RECTANGLE.
   
4. BAKE ABOUT 1 HOUR OR UNTIL TOPPING IS CRISP AND BROWN, REMOVE FROM PAN AND PLACE ON A WIRE RACK AND COOL COMPLETELY.
   
5. MEANWHILE, MAKE POWDERED SUGAR GLAZE: IN A BOWL, COMBINE THE CONFECTIONERS' SUGAR, SOFTENED BUTTER, VANILLA AND WARM WATER UNTIL SMOOTH.
   
6. SPREAD THE TOPS WITH THE SUGAR GLAZE AND SPRINKLE WITH ALMONDS.
   
7. NOTE: IF YOU ARE USING MARGARINE MAKE SURE IT CONTAINS AT LEAST 65% VEGETABLE OIL.
   
8. 10 TO 12 SERVINGS
   SOURCE: BETTY CROCKER
   
9. 1 SERVING EQUALS:
   385 CALORIES
   215 CALORIES FROM FAT
   24 GMS FAT
   5 GM SATURATED FAT
   65 MG CHOLESTEROL
   260 MG SODIUM
   38 GM CARBOHYDRATE
   1 GM DIETARY FIBER
   5 GM PROTEIN