Preheat oven to 350 degrees. Line two baking trays with parchment paper.

PREPARE PASTRY DOUGH:

1. Using a food processor cut butter into flour. Add water and pulse just until dough comes together and forms a ball. Remove from food processor. Set dough aside in a bowl covered in plastic wrap until ready to use.

PREPARING FILLING:

1. Crack three eggs and break up the yolks with a fork in a ramekin and set aside.
2. Bring 1 cup of water and 1/2 cup of butter to a boil in medium saucepan.
3. Remove from heat. Add almond extract and add in flour, stirring with a whisk so there are no lumps.
4. When dough looks smooth, add 1/3 of the egg mix and whisk. Add remaining two eggs and continue to whisk until incorporated. Filling will look glossy.

ASSEMBLING TO BAKE

1. Line two baking tray with parchment paper.
2. Using a black permanent marker and a ruler, create four rectangles on each paper (4.5 x 2.5 “). Turn the paper over so you can see the outline of the shape.
3. Divide the pastry dough among all 8 rectangles. Using your thumb, press the pastry dough into the shape of the rectangles. 
4. Divide the almond filling (about 2.5 TBSP each)  among the 8 pastry rectangles. Using a butter knife or angled metal spatula, spread the filling to the edges of each rectangle.
5. Place baking sheets in the oven for about 35-40 minutes until they have a light brown color and the filling it dry to the touch.

VANILLA ALMOND FROSTING

1. While the puffs are baking, place softened butter in a bowl of a standing mixer. Mix on high speed for about 2 minutes. 
2. Add powdered sugar and mix for another minute.
3. Add milk, vanilla and almond extracts and mix on high speed for another minute until smooth and creamy.
4. Once the danish puffs are out of the oven, let them cool for about 5-8 minutes. Frost them while still warm.
5. Add any desired toppings before the frosting sets – toasted coconut and sliced or slivered almonds, sprinkles etc.