Preparation / Directions:
*self-rising flour can be used in This recipe.
Heat oven to 350 degrees. Cut 1/2 cup margarine into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons cold water over flour mixture. Mix with fork. Gather pastry into ball and divide in half.
Pat each half into rectangle, 12 X 3 inches, about 3 inches apart on ungreased cookie sheet.Heat 1/2 cup margarine, 1 cup water to boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir in vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs. Beat until smooth and glossy. Spread half of the topping over each rectangle. Bake 45 to 50 minutes or until topping is crisp and brown; cool. (Topping will shrink and fall, forming a custardy layer.) While Danish Puff is baking, make Danish Puff Glaze. Spread with Danish Puff Glaze. Sprinkle cakes with chopped almonds or walnuts. DANISH PUFF GLAZEMix all ingredients until of spreading consisten
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