| | Directions | | Preheat oven to 350. Cut the pastry dough into 3 equal strips, about 4" wide, place on ungreased cookie sheet with space between for rising. Put water and butter in a saucepan and bring to boil. Remove from heat. Start beating with mixer and add flour. Beat until smooth. Add eggs one at a time, beating well after each. Add almond flavoring. Spoon this mixture over the top of each strip on the cookie sheet, smooth to edges. Bake for 50-55 min until golden and puffy. Cool. Icing: melt butter in saucepan. Add powered sugar, almond flavoring and a little milk so it is easy to drizzle over the pastry when cooled a bit. During the holidays you can substitute the pastry dough with a Pillsbury pie crust with a circle cut out of the middle so it is wreath shaped. |
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| Ingredients | | - |  | 1 package Pepperidge Farm Pastry Dough, thawed |
| - | | 1 cup water |
| - | | 1/2 cup butter |
| - | | 1/2 cup flour |
| - | | 3 Eggs |
| - | | 2 teaspoons almond flavoring |
| - | | ICING |
| - | | 2 tablespoons butter |
| - | | 1 cup powered sugar |
| - | | 2 teaspoons almond flavoring |
| - | | a little milk |
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