Danish Puff You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table! Prep: 10 min - Cook: 10 min - Bake: 1 hr 1/2 cup butter or margarine, softened 1 cup Gold Medal® all-purpose flour 2 tablespoons water 1/2 cup butter or margarine 1 cup water 1 teaspoon almond extract 1 cup Gold Medal® all-purpose flour 3 eggs Creamy Vanilla Glaze (below) Chopped nuts 1. Heat oven to 350ºF. 2. Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; mix with fork. Gather pastry into ball; divide in half. Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet. 3. Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle. 4. Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely. 5. Spread with Creamy Vanilla Glaze; sprinkle with nuts. Creamy Vanilla Glaze 1 1/2 cups powdered sugar 2 to 3 tablespoons butter or margarine, softened 1/2 to 1 teaspoon vanilla 1 to 2 tablespoons warm water or milk Mix all ingredients until smooth and spreadable. Makes 10 servings Nutritional Info Per Serving: Calories 385 (Calories from Fat 215); Fat 24g (Saturated 14g); Cholesterol 120mg; Sodium 160mg; Potassium 80mg; Carbohydrate 38g (Dietary Fiber 1g); Protein 5g Diet Exchange: 2 Starch; 1/2 Fruit; 4 1/2 Fat ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.