Holiday Danish Puffs

1. 1

   Place flour in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. On a lightly floured surface, roll each into a 14x2-1/2-in. rectangle. Transfer to an ungreased

2. 2

   ; curve one end of each pastry to form tops of canes. Refrigerate while preparing topping.

3. 3

   Preheat oven to 350u00b0. In a large saucepan, combine water, butter and salt; bring to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.

4. 4

   Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread over pastry dough.

5. 5

   Bake 60-70 minutes or until puffed and golden brown. Cool on pans 10 minutes before removing to a wire rack; cool completely.

6. 6

   In a small bowl, beat confectioners' sugar, butter, water and extract until smooth. Spread over pastries; sprinkle with almonds. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.