Danish Puff Coffeecake

Preheat oven to 350 degrees F. Place 1 cup flour in medium bowl. Cut in 1/2 cup butter with pastry blender or two knives until small particles form. Add 2 Tbsp. water and mix with fork until a dough forms. Divide dough in half, and pat into two 12x3" strips on an ungreased cookie sheet. Set aside.

In large saucepan, combine 1/2 cup butter and 1 cup water. Bring to a rolling boil over medium high heat. Add 1 tsp. vanilla and 1 cup flour and cook and stir over medium heat until mixture forms a ball and leaves the sides of the pan clean. Remove from heat. Beat in eggs, one at a time, until the mixture is smooth and glossy. Spread over prepared crusts.

Bake at 350 degrees for 50-60 minutes or until topping is puffed, crisp and browned. The topping will puff up in the oven, then it will fall, creating a creamy middle. The filling will look wet during the first half of the baking time. It will not puff up as much as a cream puff because the oven temperature is lower. Cool.

In medium bowl, combine softened cream cheese, 2 Tbsp. cream, 2 Tbsp. butter, powdered sugar, and 1/2 tsp. vanilla. Beat until smooth, adding more cream or powdered sugar, if necessary, to reach desired spreading consistency. Frost cooled coffee cakes and sprinkle with nuts, if desired. Serves 10-12