Scandinavian Kringler (Danish Puff)

I made this today. Delish! My kind of recipe, basic, and the ingredients are things I always have on hand..love that! (although I DID manage to get distracted, and my water&butter boiled over, onto my stove AND floor) I made mine without nuts. These are best when fresh. (pic. from Betty Crocker:) wanted to post my own pic. but Cambree's camera batteries died, and I still don't have one:(

Pastry-

1 cup flour

1/2 cup butter softened

2-3 tablespoons ice water

Topping-

1 cup water

1/2 cup butter

1 cup flour

3 eggs

1/2 teaspoon almond extract

Glaze-

1 cup powdered sugar

1 tablespoon butter, softened

1/2 teaspoon almond extract

2 to 3 tablespoons milk

Sliced, toasted almonds or chopped nuts

Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on greased cookie sheet.

In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Add eggs one at a time, mixing well after each addition, till smooth. Spread half of the topping over each rectangle.

Bake 50-60 minutes or until golden brown; immediately remove from pan to cooling rack.(Topping will shrink and fall) Cool completely.

In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts. Cut into slices and serve. Makes 2 loaves, 10-12 slices each.

For all of you who have the Stenersen cookbook, this recipe is in there.