Danish Pastry Bars

Ingredients

1/2 cup Roberts Butter
1 cup flour
4 1/2 teaspoons water
1 can (12 ounce) almond cake and pastry filling or 1 1/2 cups Fruit Filling

Topping
1/2 cup Roberts Butter
1 cup water
3/4 cup flour
3 Roberts Eggs
1 teaspoon vanilla extract

Preparation

Cut butter into flour until mixture resembles coarse meal. Sprinkle with water and stir lightly with a fork until moistened. Press crust mixture into an ungreased 15 x 10 x 1 inch baking pan. Spread almond or Fruit Filling over crust in pan, leaving 1/2 inch uncovered around edges of crust. Prepare Topping.

Topping
Combine butter and water in a saucepan; bring to a boil. Add flour and stir until smooth. Remove from heat and add eggs, 1 at a time, blending well after each addition. Stir in vanilla extract. Spread cooked mixture over Filling, scaling edges. Bake at 350° for 1 hour. Drizzle with almond-flavored Confectioner's Frosting and sprinkle with chopped nuts, if desired. Cut into 1 1/2 x 3 inch bars.

Recipe Contributed By: Mrs. Bernie Bena Ralston, Nebraska

Yield: 35