Danish Puff Recipe

Base:
1 cup flour
1/2 cup margarine
2 tablespoons water

Egg layer:
1/2 cup margarine
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
1 cup water

Icing:
2 cups confectioner’s sugar
1 teaspoon almond extract
Milk
Slivered almonds
Maraschino cherries

Combine the flour, margarine, and water for the base, and roll into a ball. It will be slightly sticky. Use a bit more flour if needed. Divide this dough into 2 balls. Shape each ball into a 12 x 3-inch strip on a cookie sheet. Set aside. Preheat the oven to 350 degrees.

For the egg layer, bring the margarine and water to a boil in a saucepan. Remove from heat, and stir in the almond extract. Stir the flour into the hot liquid quickly, to prevent lumping. When smooth and thick, add the eggs one at a time, beating until smooth after each addition. Spread this evenly over the two base strips of dough. Bake for 1 hour. Set aside to cool.
For the icing, stir together the sugar, almond extract, and just enough milk to make a thick glaze. Spoon this evenly over the cooled pastries. Sprinkle with slivered almonds and maraschino cherries.