INGREDIENTS

INSTRUCTIONS

Source: Temple Gates of Heaven cooking workshop, circa 1978  Yield: 2
12-inch pastries, about 10 servings each  Combine flour and margarine
of Dough 1 as for pie dough. Add the  water and gather into a ball.
Divide in 2 and pat each half into a  12x3 strip on a cookie sheet.
(It's important to make them 12 inches  long and you can put them side
by side on the same cookie sheet.) In  a medium saucepan, heat the
margarine and water of Dough 2 and bring  to a boil. Add the almond
extract and remove from heat. Immediately  stir in the flour and mix
until smooth. Add the eggs, one at a time,  combining thoroughly after
each addition. (This is just like a cream  puff dough and takes a
little muscle to combine.) Spread the mixture  evenly over each strip.
Bake at 350 for 60 minutes. When partially  cool, drizzle with icing.
Add nuts if desired.  Posted to JEWISH-FOOD digest Volume 98 #007 by
fancymom@juno.com  (Frances Kahn) on Jan 5, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 27.9mg
Sodium: 117.7mg
Potassium: 30.2mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: <1g
Protein: 2.3g