These delicious Danish Puff Pastries are a combination of a base crust, a fluffy pastry, and a delectable almond taste.  These pastries can be prepared fairly quickly.  Making this recipe several times brought about a few simple modifications.  Almond extract was substituted in the powdered sugar glaze to maintain a pure white glaze because vanilla, unless clear, causes it to turn to an unappetizing tan color, and also to match the almond flavor within the pastry.  In addition, the recipe did not require enough water in the recipe for the glaze.  With the given amount, it was a very thick paste rather than a glaze.  These are delicious eaten with a latte in the evening while talking with friends or for a quick delicious breakfast.