Danish Puff Pastry

From Lynette

For dough:

1 c. flour

1 cube margarine

2 T cold water

In mixing bowl, blend four and margarine together as for pie crust.  Add 2 Tb cold water, mix until blended.  Divide dough in 1/2 and pat out 2 strips, 10" by 4.5-5", on ungreased cookie sheet.

Filling:

1 c. water

1 cube margarine

1 tsp almond extract

1 c. flour

3 eggs

Cook water on stovetop until boiling - add margarine.  Remove from heat and add almond extract.  Pour in flour, stirring until smooth and blended.  Add eggs one at a time and blend in thoroughly by hand.  Spread on top of dough strips.  Bake for 1 hour in 350F oven.  Frost with butter cream icing and top with chopped nuts or sliced almonds.

Butter Cream Icing:

1/3 c. soft margarine

3 c. confectioner's sugar

1 tsp almond extract

about 2 T milk

Blend margarine and sugar.  Stir in almond extract and milk and beat until smooth.