Place 1 cup water and remaining 1/2 cup butter in saucepan. Bring to boil; remove from heat and add almond extract. Stir in remaining 1 cup flour. Add eggs, one at a time, beating well. Spread mixture over pastries. Bake 375 degrees for 30 to 35 minutes. Cool 5 minutes before frosting.

For frosting: Combine powdered sugar and butter. Blend in milk and vanilla. Beat until smooth; frost pastries. Cut each pastry in half lengthwise, then crosswise. Yield: 24 to 32 pastries. (Before baking you can sprinkle pastries with slivered almonds.)