BettyCrocker.com has an easy recipe for a Danish puff; it calls for 1 cup all-purpose flour, 1/2 cup softened butter or margarine, and 2 tablespoons of water for the pastry. The topping includes 1/2 cup of butter or margarine, 1 cup water, a teaspoon of almond extract, 1 cup flour and 3 eggs.
For the creamy vanilla glaze, you need 1 1/2 cups powdered sugar, 2 tablespoons soft butter or margarine, 1/2 teaspoon vanilla, 1 to 2 tablespoons warm milk or water and chopped nuts.
Preheat the oven to 350 degrees F, and get the pastry ingredients together. Cut the softened butter into the flour with a pastry blender or two knives until the mixture resembles crumbs. Add the 2 tablespoons of water and toss to moisten the crumb-like mixture. Form the dough into a ball, split it into halves, and then flatten each half to form two 12- by 3-inch rectangles on an ungreased cookie sheet, making sure there is 3 inches of space between the rectangles.
To make the topping, heat the butter and water to a rolling boil in a saucepan. Remove it from heat, then whisk in the flour and almond extract. Stir the mixture over low heat until a ball forms. Add the eggs, and beat until the mixture is smooth. Split the topping in half, then spread over each pastry. Bake the pastry and topping for 1 hour, so the topping is brown and crispy.
Blend the glaze ingredients, excluding the nuts, until it is smooth. Spread the glaze on the pastry and top with chopped nuts.