Danska Kringle

A Danish-style pastry braid filled with almond paste and topped with a powdered sugar glaze.

2 C. Flour
1 C. Butter
1 tbsp. Water
1/2 C. Butter
1 C. Water
1 C. Flour
3 Eggs
1/2 tsp. Almond or Vanilla Extract
3/4 C. Powdered Sugar
1 tbsp. Butter, softened

Prepare as for pie crust. Pat into bottom of a 9" x 13" pan.

Cook as for cream puffs: Boil butter and water. Remove from heat and stir in flour. Beat in eggs thoroughly (add one at a time) until smooth. Add flavoring. Spread over crust. Bake at 400 degrees for 45 minutes.

Cream butter and sugar and frost. Sprinkle with finely chopped nuts. Cut into squares.