Danish Puff

½ cup soft 

   margarine

1 cup plain flour

2 T. water

½ cup margarine

1 cup water

1 t. almond extract

1 cup flour

3 eggs

Cut margarine into flour add water and mix until 

it forms a ball. Divide and make into two 12” x 3” 

rectangles. Stir all but eggs over low heat until it 

forms a ball. Remove from heat and beat in eggs 

with a mixer until smooth and glossy, divide and 

spread over base. Bake @ 350°F for 60 min. Do 

not under bake.

Icing

1 ½ cups 10x sugar

2 T. marg.                           

1 ½ t. vanilla 

1 to 2 T. water   

 Mix until smooth and drizzle over cooled danish.

This is one of the few times that a recipe is better 

using margarine than butter and in my opinion.

This recipe was given to me by a great cook and better friend... Margaret Harding.
We have this every Christmas morning.