Almond Puff

This Betty Crocker recipe has been around for a long time and maybe everyone already has it, but I thought I’d post it because it’s been tested and tried many times over. (almost Mennonite by now) The first time I had this Danish pastry was at my bridal shower and I still like making it for showers. People have asked what kind of a filling it has and are always surprised that it has none and that, if fact, the pastry has no sugar in it.

Ingredients:
1/2 c margarine or butter, room temp
1 c flour
2 Tbsp water
½ cup margarine or butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs

Cut 1/2 c butter into 1 cup flour. Sprinkle 2 Tbsp water over mixture and stir with fork. Round into a ball and divide in half. On ungreased cookie sheet, pat each half into a strip, 12 x 2 1/2 inches, about 3 inches apart.
In small pot, heat 1/2 c butter and 1 c water to rolling boil. Remove from heat and quickly stir in almond extract and 1 c flour. Stir vigorously over low heat until mixture forms a ball.
Remove from heat. Beat in eggs, one at a time, until smooth. Drop by Tbsp on top of strips and then spread evenly, using a wet knife, to cover strips completely

Bake at 350F for 60 min. When you take them out of the oven they will look like funny shaped , flopped French bread. Cool completely.
Frost and sprinkle with toasted, crushed almonds

Frosting: Mix 1 1/2 c icing sugar, (confectioners sugar) 2 Tbsp soft margarine, 1 tsp almond extract and 1 – 2 Tbsp warm water until smooth.