Danish Puff

1/2 cup margarine or butter, softened
1 cup all-purpose flour
2 tablespoons water
1/2 cup margarine or butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
Powdered Sugar Glaze
Chopped nuts

Heat oven to 350 degrees. Cut 1/2 cup margarine into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix. Gather pastry into a ball; divide into halves. Pat each half into rectangle, 12x3 inches, on ungreased cookie sheet. Rectangles should be about 3 inches apart.

Heat 1/2 cup margarine and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. (Topping will shrink and fall, forming the custardy top.) Spread with Powdered Sugar Glaze; sprinkle with chopped nuts.

Powdered Sugar Glaze:
1-1/2 cups powdered sugar
2 tablespoons butter, softened
1-1/2 teaspoons vanilla
1-2 tablespoons warm water

Mix powdered sugar, margarine, and vanilla. Stir in warm water, 1 teaspoon at a time, until glaze is of desired consistency.


Serving Size: Makes 2 coffee cakes, 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHIQUI252525.