Danish Puff Pastry
My mom's signature breakfast treat.
Serves 12 +
½ cup butter, softened
1 cup flour
2 Tbsp. Water
½ cup butter
1 cup water
1 tps. Almond extract
1 cup flour
3 eggs
Mix 1 ½ cups confectioners’ sugar, 2 Tbsp. butter, softened, 1½ tsp. Vanilla and 1 to 2 Tbsp. warm water or milk until smooth and of spreading consistency.
Heat oven to 350 degrees. Cut ½ cup butter into 1 cup flour. Sprinkle 2 Tbsp. Water over mixture: mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into strip, 12x3 inches. Strips should be about 3 inches apart.
Heat 1/2 cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.
Divide in half; spread each half evenly over strips. Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with glaze.

From the kitchen of Deb Krause