Danish Puffs

You'll love these almond-flavored squares! They have four layers: A thin base, a puff pastry top, a thin, sweet glaze, and a sprinkle of nuts. Save them for that special occasion called life. Treat yourself, Dollinks! If you don’t, who will? 

Danish Puffs:

To Prepare the Base:

1 c. all-purpose flour

½ c. butter or margarine

2 tbsp. cold water

For the base, blend flour and butter or margarine with fingers until mixture resembles coarse crumbs. Blend in 2 tbsp. water. Spread very thinly over greased 10-in. x 15-in. cookie sheet. Set aside. You’ll think there isn’t enough base mixture. There is. 

To Prepare the Puff Pastry Layer:

1 c. water

½ c. butter or margarine

1-½ tsp. almond extract

1 c. all-purpose flour

3 eggs

Preheat oven to 350 deg. F. Boil 1 c. water and ½ c. butter or margarine in medium saucepan. Remove from heat, adding almond extract and flour. Stir until smooth and mixture forms a ball. Add eggs one at a time, stirring after each addition until mixture forms a glutinous paste. You’ll think there isn’t enough for the puff pastry layer. There is. Spread puff pastry over base layer on baking sheet. Bake until light golden, about 30 min. Lower heat to 325 deg. F. and bake 15-to-20 min. more.

To Prepare Deluxe Icing Sugar Glaze:

2 c. sifted icing sugar (confectioners’ sugar)

2 tbsp. butter or margarine

3 tbsp. hot water

¼ tsp. vanilla

Dash of salt

1-½ tsp. almond extract

Combine ingredients for glaze shortly before base finishes baking. Spread glaze over hot base and puff pastry layers. You’ll think there isn’t enough glaze. There is.

For the Nut Garnish:

½ c. chopped walnuts or ½ c. flaked, toasted almonds, as garnish

Immediately sprinkle with chopped walnuts or flaked, toasted almonds. Cool at room temperature until frosting sets. Cut into 3-in. square bars and serve when completely cool. You’ll think, after gobbling several pieces, that you won’t be able to eat one more. You will.

Combine water, flour, and butter to form cookie base 

Gather dough into a ball 

Press very thinly onto baking sheet

You'll think you don't have enough for the base: You do!

Make puff pastry layer on stove top

Spread hot puff pastry layer over base

Pour glaze over hot, baked pastry

Brush glaze right to edges: This sets fast

Quickly sprinkle glaze with nuts before it sets

Bet you can't eat just one!