Danish Puff

Harriet Ajimine

Bottom:

• 1 c. flour
• 1/2 c. butter or oleo
• 2 Tbsp. water

Mix as for pie crust. Divide into half. Roll into cylinders and place them on a cookie sheet. Press down each cylinder to 3 x 13-inch rectangles leaving 3-inch space between them.

Filling:

• 1 c. water
• 1/2 c. margarine
• 1 tsp. almond extract
• 1 c. flour
• 3 eggs

Bring to boil the water and margarine. Add extract and flour and beat until doughy. Add eggs, one at a time, beating each until well blended. Spread over the dough. Bake 400 degree oven for 15 minutes. Lower to 350 degrees and bake for 30 minutes.

Icing:

• 1 c. powdered sugar
• 2 Tbsp. butter
• 1 Tbsp. cream or milk
• 1/4 tsp. lemon extract
• Chopped walnuts

Mix sugar, butter and milk well. Beat in lemon extract. Spread over baked puff and sprinkle some chopped walnuts.