The original recipe for this pastry treat came from an old Pillsbury cookbook. I've substituted a little to include butter, evap cane juice and unrefined flour.
Heat oven to 350°F.
Sprinkle with water 1 Tbsp at a time.
Remove from heat and immediately stir in flour until smooth.
Spoon 1/2 batter over each crust up to 3/4" from the edges.
Bake for 50-60 minutes until golden brown and puffy.
Remove from pan, cool 15 minutes.
1 cup powdered cane juice
1 Tbsp butter, softened
1/2 tsp almond extract
While pastry is cooling, blend all frosting ingredients, except nuts, in a small bowl until smooth.
Sprinkle with nuts.
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