Danish Kringlor - cooking recipe

Ingredients

1/2 lb butter (2 sticks)
3 cups flour
1 cup water
3 tablespoons cold water
3 eggs
1/2 teaspoon almond extract
1 cup sifted powdered sugar
1 tablespoon butter, softened
1/2 teaspoon almond extract
light cream

Preparation

Preheat oven to 375.
In medium bowl cut 1 stick (1/2 cup) butter into 2 cups of flour until the pieces are the size of small peas.
Sprinkle 1 tbs cold water over 1/3 of this mixture and gently toss with a fork.
Push this third to the side of the bowl and repeat with the other 2 thirds.
When all the dough is moistened, shape it into a ball and divide the ball in half.
On a baking sheet pat or roll each piece into a 12 by 4 inch strip.
In a medium sauce pan bring to a boil 1 cup water and remaining stick of butter.
Remove pan from heat and add the remaining cup of flour all at once.
Whisk vigorously until smooth.
Let mixture rest and cool for 5 minutes.
Add eggs one at a time beating well with a wooden spoon after each.
Stir in 1/2 tsp extract.
Spread half of this mixture over each pastry strip evenly.
Bake for 40 minutes until golden and puffy.
Transfer to wire rack and cool slightly.
While it cools make glaze by combining powdered sugar, 1 tbs butter and 1/2 tsp extract.
Add enough cream to make a drizzling consistency.
Drizzle over the kringlor.
Cut the pastry into 1 inch diagonal slices and serve.