1 1/4 c. flour
1/4 tsp. salt
10 tbsp. (1 1/4 sticks) chilled, thinly sliced butter
3 tbsp. cold water (or more)

1. Combine flour, salt; cut in butter to resemble coarse cornmeal.

2. Add water and mix just until dough holds together.

3. Divide dough into 1/2; flatten each piece to a 3x6 inch rectangle.

4. Wrap in plastic wrap and refrigerate 1 hour or 1 day ahead.

5. Position rack in center of oven and preheat to 400 degrees.

6. Roll each piece of dough on lightly floured board to a 6x12 inch rectangle and transfer to ungreased cookie sheet. Pierce all over, fold outer edge 3/4 inch toward center to form double edge.

7. Let stand 15 minutes; bake until just beginning to color, pierce occasionally if the puff, 10-12 minutes.

TOPPING:

5 tbsp. butter
1/2 c. sugar
3 tbsp. half and half or milk
4 1/2 tsp. flour
1 c. sliced almonds (or slivered)

1. Melt butter in small saucepan, add sugar, flour, milk. Cook and whisk until sugar is dissolved. Increase heat to medium high and bring to boil, stir constantly.

2. Turn off heat and add almonds.