This is another recipe that my mother made when we were kids and I continued making it when I got older.
This is from an old Betty Crocker cookbook. The topping on the crust is made using the French technique of choux pastry much like making a cream puff, also called a Profiterole.
It looks much more intimidating than it is to make.
Danish Pastry
1 cup flour
1/2 cup butter or margarine
2 to 3 tbsp water
Top:
1/2 cup butter or margarine
1 cup flour
3 eggs
1 tsp vanilla or almond flavor
1/4 tsp. salt
1 cup water
Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
Gather pastry into a ball; divide in half. Pat each half into 12×3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; one at a time, stirring well after each addition, beat until smooth. Spread half of the topping over each rectangle.
Bake at 350 degrees for 45 minutes to 1 hour, until topping is crisp and brown; remove from pan to cooling rack. Cool completely. . When cool; frost with powdered sugar frosting and sprinkle with chopped nuts.
Frosting/Glaze
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoons warm water or milk
https://www.bettycrocker.com/recipes/danish-puff/eb777096-ceca-4e87-9d23-227659d088cd
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