Heat oven to 350°F. Lightly spray large cookie sheet with cooking spray. In 2-quart saucepan, heat butter and water over medium heat to boiling.
Add flour all at once to boiling mixture; remove from heat. Stir until mixture clings together in smooth ball. Add eggs 1 at a time, beating well with spoon after each addition until mixture is smooth and glossy. Beat in 1 teaspoon almond extract.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise; make 3 crosswise cuts in each rectangle to make 32 pieces.
If using dough sheet: Unroll dough; cut rectangle into 8 rows by 4 rows to make 32 pieces.
Place pieces 1 inch apart on cookie sheet. Mound 2 rounded teaspoons egg mixture onto each dough piece; spread slightly.
Bake 16 to 18 minutes or until golden brown and puffed. Remove from cookie sheet. Cool completely, about 20 minutes.
In small bowl, mix powdered sugar and enough milk for desired glaze consistency, stirring until smooth. Stir in 1/4 teaspoon almond extract. Drizzle glaze over 6 cooled puffs; immediately top with a few sprinkles. Continue with remaining puffs.